Seem pretty loco to me.
Why does everyone try to make roasting a chicken complicated? Take a chicken. Pat it dry inside and out. Brush with olive oil. Season inside and out with kosher salt and fresh ground pepper. Truss the legs/wings. Place breast side up into a lightly oiled heavy skillet big enough to hold the bird. Place, uncovered, into a 450F oven for 50 minutes, then check the breast meat temperature. If not 160F, continue roasting, checking temp every 5-10 minutes. Do not stuff the cavity. Do not baste. Do not poke. Do not cover with foil. Do not turn. Just leave it alone.
When breast is done, remove from oven, tent with foil and rest for 10-15 minutes before carving. Done. If you want to get fancy, insert a compund butter with green herbs (sage, thyme, rosemary, whatever) under the breast skin. The skillet conducts enough heat to get the dark meat to cook fast enough to let carry-over when resting get everything done.
If all the juices stay in the chicken, you don’t have anything to make gravy with.
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