Simple whole roast chicken from The Food Lab: Better Home Cooking Through Science (page 594) by J. Kenji López-Alt

  • whole chicken

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Notes about this recipe

  • Bessp on September 17, 2024

    Made this chicken last night, it was splendid. I used a preheated cast iron upright roasting pan instead of the baking steel. Getting the bird on it was a little tricky with it hot, but it was definitely worth it. I pulled it at 160 and let it coast the rest of the way, it was fully done and deliciously moist. I made a lemon butter dill sauce with capers and the pan juices to go with it, and served with steamed beets. Will absolutely be making again.

  • anya_sf on September 02, 2021

    My usual chicken roasting method is dry-brine (same as Kenji's method here), then a relatively high roasting temperature. This one differs by roasting on a baking steel, preheating the oven to 500 F, then immediately reducing to 350 F. I prefer my chicken more well-done than Kenji, so after an hour the chicken wasn't done to my taste (not surprising). I was going to check it 10 minutes later, but unfortunately got pulled away and the bird roasted 30 more minutes instead. At that point, of course, the internal temp was way too high. Nevertheless, the meat was still pretty moist and flavorful, so I'd say this method works. The skin did not get that brown, especially not on the bottom, despite being on a rack.

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