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#1 splinky

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Posted 21 June 2014 - 02:03 AM

i've been on a roast chicken kick, lately and would love to hear about how folks are seasoning their roast chickens and any unusual roasting methods. i tend to do an overnight buttermilk or vermouth brine and roast on high heat on a cast iron comal. here's a nice roast chicken recipe from david kinch and pim.

 

show me your roast chicken methodology!


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#2 Abbylovi

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Posted 21 June 2014 - 01:01 PM

Zuni method for me about 99.9% of the time. Always produces a flavorful bird with the crispest skin. Sometimes I'll deviate slightly by putting a little smoked paprika in the salt rub.
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#3 Anthony Bonner

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Posted 21 June 2014 - 01:02 PM

Zuni +1

 

I'm anti wet brine for good birds.


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#4 TaliesinNYC

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Posted 21 June 2014 - 01:42 PM

1:1 salt-black pepper mix, rubbed on the inside and outside. i truss sometimes, depending on whether i want to engage in "chicken bondage" (see pic below). then roast in a 375 F oven for one hour. always comes out with crisp skin and moist, flavorful meat.

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#5 AaronS

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Posted 21 June 2014 - 02:54 PM

I always do the simple roast chicken in the keller books, which is 450 for 45 or 50 minutes.



#6 Daisy

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Posted 21 June 2014 - 05:15 PM

I go back and forth between Zuni and Hazan methods. The Zuni method requires a little planning ( I like to salt the bird for 2 days) and yields very crisp skin. The Hazan method requires only a trip to the store for a chicken and a lemon or two and results in a very juicy bird.
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#7 Suzanne F

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Posted 21 June 2014 - 05:22 PM

Zuni salting method always, although frequently with other spices as well as salt.

 

Sometimes spatchcocking the bird first, then in the oven at 450 for about 40 minutes (timing depends on size).

 

Sometimes leaving the bird whole and cooking it in the Cuisinart Vertical Rotisserie,* extrapolating from the timings in the recipe booklet.

 

 

*I just discovered this item has been discontinued! A shame, since I find it one of the best appliances I ever bought.


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#8 Rail Paul

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Posted 21 June 2014 - 07:57 PM

Pim's recipe calls for a butter massage, followed by lemon, onion, tarragon and smashed garlic in the cavity. 75 minutes at 425

 

cook the chicken on one side in a cast iron pan, flip to the other side, then upright.

 

 

(75 minutes sounds like a lot to me)


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#9 splinky

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Posted 21 June 2014 - 08:06 PM

75 minutes seems a lot especially with the oven temp and preheating the cast iron pan.


“One thing kids like is to be tricked. For instance, I was going to take my little nephew to Disneyland, but instead I drove him to an old burned-out warehouse. 'Oh, no!', I said, 'Disneyland burned down.' He cried and cried, but I think that deep down he thought it was a pretty good joke. I started to drive over to the real Disneyland, but it was getting pretty late.”
~Jack Handey

*proud descendant of cheese eating surrender monkeys*

 


#10 Blondie

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Posted 21 June 2014 - 08:51 PM

I hesitate to suggest it because it includes bread, but I don't see why GF bread wouldn't work. It's from Melissa Clark, and aside from the delicious pan dripping-soaked croutons, I like it because I'm lazy and there's no flipping the bird.  Recipe  Article


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#11 splinky

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Posted 21 June 2014 - 09:09 PM

I hesitate to suggest it because it includes bread, but I don't see why GF bread wouldn't work. It's from Melissa Clark, and aside from the delicious pan dripping-soaked croutons, I like it because I'm lazy and there's no flipping the bird.  Recipe  Article

could work w/ gf bread if one chooses carefully. sounds delicious!


“One thing kids like is to be tricked. For instance, I was going to take my little nephew to Disneyland, but instead I drove him to an old burned-out warehouse. 'Oh, no!', I said, 'Disneyland burned down.' He cried and cried, but I think that deep down he thought it was a pretty good joke. I started to drive over to the real Disneyland, but it was getting pretty late.”
~Jack Handey

*proud descendant of cheese eating surrender monkeys*

 


#12 Behemoth

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Posted 21 June 2014 - 10:09 PM

I always do the simple roast chicken in the keller books, which is 450 for 45 or 50 minutes.

 

Yeah, that's what I do. Highest quality to effort ratio of any I've tried so far. Blondie's link looks intriguing though. 


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#13 mongo_jones

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Posted 21 June 2014 - 10:26 PM

zuni usually for me. sometimes i give the whole bird a light ghee massage before putting it in.


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#14 Rail Paul

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Posted 21 June 2014 - 11:31 PM

zuni usually for me. sometimes i give the whole bird a light ghee massage before putting it in.

 

do you rub the outer surface of the skin, or slide the ghee under the skin of the chicken?  I've found that when I use a butter + herbs etc under the skin technique, most of the butter becomes liquid and ends on me


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#15 mongo_jones

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Posted 22 June 2014 - 01:10 AM

on the skin. it bronzes the bird up nicely.


my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

facts are meaningless. you could use facts to prove anything that's even remotely true!
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