I haven’t roasted a whole chicken in a while, but my go to was absolutely dry brine and then spatchcock for the best crisped skin. One celebrity chef had suggested a wet brine with kombu (can’t remember whose recipe - Wolfgang Puck?) and I remember that came out pretty flavorful, but I just can’t see myself going back to wet brines for practical reasons.
2 Likes
I’ve never spatchcocked a chicken if you can believe it! I really should give it a go sometime…
1 Like
It gets easier as you go. And if you’re already used to breaking down a whole chicken, you’re already 3/4 of the way there.
1 Like
I am not 
>hangs head in shame<.
I almost exclusively use BISO thighs and breasts when I roast chicken, or just leave the whole chicken intact.
But Trader Joe’s sells spatchcocked chickens, so I may just be lazy and get one of those next time.
1 Like
No shame there. I still buy parts if I can get a good deal or for cuts I cook in bulk (thighs and wings in particular). I’m not buying 3 whole chickens because I need 6 thighs. I learned from watching the Jacques Pepin video, and once you get the hang of it, it’s oddly satisfying to break down the parts now. Some like ASMR sound videos; for me breaking down a chicken cleanly is strangely soothing. 
5 Likes
Sometimes I use the Turned Roasted Chicken recipe from Joy… short version is to put it in a Vshaped rack and roast at 375 - first on one side for 25 min, then flip it on the other side for 25 minutes, then turn breast side up and roast for 25-30 min or til done.
The skin gets golden and crispy and the meat stays succulent
Lately its been a smaller bird on the rotisserie setting of my countertop convection/air fryer
1 Like
Anyone ever try making Cornell chicken? How did it turn out? I’ve seen the recipe around forever but never made it.
I’m a fan of Marcella’s 2 Lemon Chicken listed above. I’m also a fan of Rao’s Lemon Chicken from Saveur magazine. Another favorite is NYT’s herby roasted chicken and potatoes (gift link).
I also give a vote for grilling them spatchcocked over coals - with or without a marinade, brine, or sauce - if you’re so inclined.
2 Likes
Yes. Absolutely yes. A spatchcocked 4-pounder (more or less) fits just right on the grill of my Smokey Joe mini kettle. Skin-side down at first (known in the BBQ world as “swimcapped”, because the skin curls and contains the juices like a swimming cap might), then finished bone-side down. Perfect with just about any marinade, or with simple S&P.
3 Likes
Ever since we raised a few backyard chickens for eggs and pets, I don’t even really care for the site of a roasted chicken. So mr mr gets one at Costco and I look at it and think I’m glad I don’t have to do that, thank heavens for Costco.
