Crispy Skin Roast Chicken
Crispy Skin Roast Chicken
On the hunt for the techniques and recipes that would result in the perfect roast chicken — moist, tender meat and deliciously crispy skin — our Test Kitchen manager Jade was inspired by the techniques laid out in Judy Rodger’s recipe from the Zuni Café Cookbook. Jade simplified the recipe further, omitting some ingredients and prep steps, in order to focus on the technique and showcase the delicious natural flavor of organic chicken.
“I was team Thomas-Keller-three-ingredient chicken, but I wanted to try the Zuni recipe to see if dry brining is worth the extra prep.”Jade
4-6 Entrée Servings
WINE PAIRING | ||
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Pinot Noir |
This recipe requires a little bit of planning ahead, since you need to air dry and dry brine the chicken for a few days before roasting, but doesn’t need a lot of hands-on prep time.
INGREDIENTS
- 1 Whole Organic Chicken (4.5-5 lbs)
- Kosher Salt
- Optional (for pan gravy)
- 2 tbsp Butter
- ¼ cup All Purpose Flour
- 3 cups Chicken Stock (How to Make Chicken Stock)
DIRECTIONS
- 3 Days Before Roasting:
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- 2 Days Before Roasting:
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- 1 Day Before Roasting:
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- On Roasting Day:
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“The chicken spattered quite a bit when I pulled it from the oven, so use caution! The high oven temperature does create quite a bit of smoke, so make sure you have good ventilation in your kitchen.”
– Jade
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- Optional: Make Gravy
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