Saregama
March 13, 2025, 3:54am
2
Was it directly over the vegetables or on a rack?
You need air circulation for crispness of the skin, which won’t happen if it’s sitting on the vegetables. Their steam will reverse the effort of drying out the chicken inside and out.
But if you stick a rack so it’s raised above the vegetables and there’s room for the moisture to vaporize in the screaming hot oven before it hits the chicken, I’ve never had an issue.
This is my favorite way with a whole chicken. Pics of a few turns at it in the first link to the Keller COTM.
There are some prior threads that might be of interest.
SIMPLE ROAST CHICKEN (BOUCHON)
If there ever was a pretty close to perfect non-recipe recipe, this might be it. Chicken, salt & pepper, high heat, finis. It’s tied for my favorite with my mom’s simple pan-roasted chicken, but even my mother might have to admit this one is simpler. And yet, I might never have encountered this without a trip to The French Laundry: friends who accompanied me were so taken with the experience that they went on a quest and started cooking from his books; when I visi…
Hi, everybody!
Before the pandemic hit New York, I ate out so often and didn’t exercise my cooking skills often. But starting around the beginning of March, I’ve been cooking frequently. Back on Passover, I was living by myself and participated in one Zoom and one Go To Meeting seder, so of course I was responsible for all my own cooking. I managed to score an organic whole chicken at my local Key Food and cooked the following improvised recipe, which I’ve honed a bit since then. It shows the I…
For the past two months, I have been purchasing organic, pasture chickens. I sometimes get the dark cuts and sometimes get the whole chickens. I don’t have problems cooking the former, but really need help with the latter. I almost always overcook the birds and make the breasts way too dry.
What can I do to ensure that the bird is cooked through and yet maintain its succulence throughout? I follow recipes found online but they always lead to dry meat. What sort of recipes work better with pastu…
2 Likes
