Real Aphrodisiacs for Valentine's
How to Make a Healthy Snack
McBites = Modern McNuggets?
Classic Valentine Dishes
How to Scrape a Vanilla Bean
Mark Bitterman on Chocolate
From the store to the kitchen to the table: We outline the steps that get you from something raw to something cooked using simple ingredients, free of measurements and complicated techniques. A method that you can have in your back pocket and whip out whenever you like. We call it recipe-free cooking.
- paper towels
- a knife
- a baking sheet
- a timer
- a meat thermometer
- one whole chicken
- one onion
- one carrot
- a couple of stalks of celery
- olive oil
- salt and pepper
- fresh herbs or a lemon (optional)
Illustrations by Bill Russell
What is the weight of the chicken? A 6 or 7 pound chicken isn't going to roast in a little over an hour.
One other note, my birds were a bit smaller and 1 hr. and 15 mins was too long to cook them, I'd recommend checking temp after 45 mins to gauge cooking time and not risk overcooking.
This recipe was awesome! A few tweaks that I added: After the salt and pepper, I rubbed with some dijon mustard, sprinkled some Mrs. Dash all over and threw some mirapoix inside the bird to flavor the juices...it made it even better the second time. Also, I added potato wedges to the chunky veggies underneath. Having the potatoes really rounded out the meal. Note that patting the bird dry is a...+READ
This recipe was awesome! A few tweaks that I added: After the salt and pepper, I rubbed with some dijon mustard, sprinkled some Mrs. Dash all over and threw some mirapoix inside the bird to flavor the juices...it made it even better the second time. Also, I added potato wedges to the chunky veggies underneath. Having the potatoes really rounded out the meal. Note that patting the bird dry is a crucial step to having a crispy chicken. So good.-COLLAPSE
i have a question how can i post a store on chowhound?
2slices and dray, the only truly reliable way to test for doneness is with a thermometer.
So, what is the consensus on how long one cooks the "roast chicken"...if it is 3lbs, 4lbs. or more at above temperatures..?
If I wanted to do this with a small bird (cornish hen, squab, quail: I'm never sure which is best) by how much do I cut the time? Assuming I'm cooking for 2, 1 per person.
Okay, now I am hungry and I finally have an answer for what to serve for Father's Day dinner for my wonderful husband and the father of my two great sons. Thanks for the great ideas, Again!!!
I am crazy about roast chicken and generally roast it in a Weber kettle.
I like using a V-rack. Cooking on a bed of veg can be very good but is more likely to steam the bird and not achieve the crisp, mahogany colored chicken I love.
Another tip: Sprinkle skin with salt and baking powder (not soda) an hour or 2 and refrigerate before roasting for maximum crispness. Before roasting I often...+READ
I am crazy about roast chicken and generally roast it in a Weber kettle.
I like using a V-rack. Cooking on a bed of veg can be very good but is more likely to steam the bird and not achieve the crisp, mahogany colored chicken I love.
Another tip: Sprinkle skin with salt and baking powder (not soda) an hour or 2 and refrigerate before roasting for maximum crispness. Before roasting I often drizzle with olive oil and a bit more salt - the oil helps the salt stick.
I also usually have some home made garlic butter in the freezer and like to put a scant teaspoon under the skin of each of the breasts and thighs.-COLLAPSE
I love your tips.. I read most but when we come to one that we don't want to watch, or have watched before, could you add a "skip" choice?
Thanks for all the great tips and the great recipes. I feel so fortunate to have stumbled across this site, when looking for a local restaurant that was recommended to me..
Sincerely, Penny Wolfsohn/ Santa Rosa, CA
Well this is a nice way to roast a chicken. Add some chicken stock and wine to make wonderful gravy with the pan. I am wondering though if the cooking instructions are clear. The instructions ask for “one whole chicken”, I hope all that read this understand the difference between fryers, broilers, and roasters. A roaster weight is 4 pounds and above, and a fryer or broiler weights in between...+READ
Well this is a nice way to roast a chicken. Add some chicken stock and wine to make wonderful gravy with the pan. I am wondering though if the cooking instructions are clear. The instructions ask for “one whole chicken”, I hope all that read this understand the difference between fryers, broilers, and roasters. A roaster weight is 4 pounds and above, and a fryer or broiler weights in between 1-1/4lb and up to 3-1/2lbs.
Thought I am happy to see clear instruction on how to tell when the chicken is done. I’m wondering how someone would feel if someone try’s this recipe with a whole chicken that weight say 2lbs. Nothing worse than dry over-cooked meat.-COLLAPSE
While this method certainly makes a nice enough bird, and the bed of veg is a nice touch, there is NO beating Thomas Keller's simple roast chicken:
http://www.epicurious.com/recipes/food/views/MY-FAVORITE-SIMPLE-ROAST-CHICKEN-231348
My only change to Keller's recipe is to (sometimes) stuff the cavity with herbs/garlic/lemon, and (ALWAYS) put the bird on a V-rack in order to let air circulate...+READ
While this method certainly makes a nice enough bird, and the bed of veg is a nice touch, there is NO beating Thomas Keller's simple roast chicken:
http://www.epicurious.com/recipes/food/views/MY-FAVORITE-SIMPLE-ROAST-CHICKEN-231348
My only change to Keller's recipe is to (sometimes) stuff the cavity with herbs/garlic/lemon, and (ALWAYS) put the bird on a V-rack in order to let air circulate all around (gives uniformly crunchy skin similar to spit-roasting).
It's all about getting the chicken really, REALLY dry, and blasting it at high heat.-COLLAPSE