I have been cooking food regularly for at least 20 years but trying new roast chicken techniques is always fun for me.
-
I have been cooking food regularly for at least 20 years but trying new roast chicken techniques is always fun for me.
There's so much you can do by changing up one or two things.
1. I only buy heirloom chicken now. Ever since I got to the US, I find myself eating less and less chicken. I think it's mostly, I'm sorry, revolting. Heirloom chicken and heritage ones are much more like what I expect of chicken. I don't buy it as much as I do elsewhere but when I do I am very excited about it. I try to eat less meat, but if I do eat meat at all now it tends to be only high quality meat. I go to https://oliviersbutchery.com/ in SF
2. I dry brined the chicken. Dry brining is really important and I try to do it for everything.
https://www.seriouseats.com/how-to-dry-brine#toc-the-guiding-principles-of-dry-brining
3. I did the Zuni style 30-20-10 roasting technique. Zuni is a popular restaurant in SF, but I refuse to pay $80 before taxes for a roast chicken there (not a typo).
With an oven at 500F, I do breast side down for 30 min, then flip it for 20 min, then flip it back for the last 10 min.
4. Zuni's recipe calls for just salt and pepper and herbs. That's a very traditional French way of seasoning a bird. Done well, that's all that you need (along with the dry brine). But I prefer to rub on some za'atar and ras el hanout, garlic powder, paprika, chilli powder as well.
-
I have been cooking food regularly for at least 20 years but trying new roast chicken techniques is always fun for me.
There's so much you can do by changing up one or two things.
1. I only buy heirloom chicken now. Ever since I got to the US, I find myself eating less and less chicken. I think it's mostly, I'm sorry, revolting. Heirloom chicken and heritage ones are much more like what I expect of chicken. I don't buy it as much as I do elsewhere but when I do I am very excited about it. I try to eat less meat, but if I do eat meat at all now it tends to be only high quality meat. I go to https://oliviersbutchery.com/ in SF
2. I dry brined the chicken. Dry brining is really important and I try to do it for everything.
https://www.seriouseats.com/how-to-dry-brine#toc-the-guiding-principles-of-dry-brining
3. I did the Zuni style 30-20-10 roasting technique. Zuni is a popular restaurant in SF, but I refuse to pay $80 before taxes for a roast chicken there (not a typo).
With an oven at 500F, I do breast side down for 30 min, then flip it for 20 min, then flip it back for the last 10 min.
4. Zuni's recipe calls for just salt and pepper and herbs. That's a very traditional French way of seasoning a bird. Done well, that's all that you need (along with the dry brine). But I prefer to rub on some za'atar and ras el hanout, garlic powder, paprika, chilli powder as well.
This recipe from a Malaysisan site uses orange zest and fish sauce for the glaze. Looks great and I will probably love it
Also hilariously they have a note 'If you are making this in Europe or North America, where whole chickens are decidedly bigger, scale up the amounts for the brine and the glaze accordingly.'
(This is correct)
https://periuk.my/recipes/roast-chicken-with-orange-tamarind-cumin/
-
This recipe from a Malaysisan site uses orange zest and fish sauce for the glaze. Looks great and I will probably love it
Also hilariously they have a note 'If you are making this in Europe or North America, where whole chickens are decidedly bigger, scale up the amounts for the brine and the glaze accordingly.'
(This is correct)
https://periuk.my/recipes/roast-chicken-with-orange-tamarind-cumin/
@skinnylatte I tend to avoid Danish chickens and buy French forest-reared poulets because they're half the size and twice as old. They're also three times more expensive, but it doesn't taste right if you use the mutant chickens...
