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Whole Roasted Chicken on a Bed of Root Vegetables

Page 22

Cuisine: North American | Course Type: Main Courses

(8 reviews)

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Recipe Review

9th August 2010

bes30 from ,

I have roasted chicken many times before and never really had a recipe that produced good, consistent results. This recipe will be the one I go back to over and over again. Once again, Chef Keller’s extra steps are for good reason. For example, leaving the chicken uncovered in the fridge for 2 days to dry out and roasting at 475 for the first 25 minutes are 2 tricks to perfectly crispy skin. Trussing and letting the chicken come to room temperature for 2 hours before cooking are 2 more excellent steps. I also like the recipe includes to cook the chicken to 160 degrees because I only had a 3.5 lb chicken, so I made sure to check its’ temperature well prior to the suggested secondary cooking time of 45 minutes. I overcooked it a tad at 30 minutes. Next time I will make sure to check even sooner.

The skin was to die for and the chicken underneath was delicious. It was moist, succulent, tasty and juicy all at the same time. I wish I would have roasted it over the bed of root vegetables because there was a giant puddle of butter and fat that would have been a perfect seasoning.