Sunday, November 03, 2013

Roast Chicken Achievement


Sunday 20 October
Yesterday we brought home a fresh Bare's fryer to roast.  Since we had a day to spare, we dried it carefully and put it in the fridge, and when we got home did nothing but sprinkle it with salt à la Thomas Keller, but roasted at a steady temperature of 400º à la New Joy.  But we think the real secret is to roast the chicken in a low-sided baking tray, so the hot air can circulate around it.  That also didn't prevent us from surrounding the bird with garden carrots, steak-cut potatoes, and shallots, all oiled, salted and ready to roast. 
After about 50 minutes, we achieved crispy chicken perfection at last, as the photo will show.  

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