I'm not much into New Year's resolutions. For instance, this year I'm pretending to learn how to play Careless Whisper on the saxophone (though if anyone feels like teaching me how to play we can make this really happen) and actually sort of trying to use Twitter more. However, my friend Pete is determined to learn how to cook for himself this year and he enlisted me to help him achieve this goal. It has been an interesting exercise for both of us because he gets to ask all sorts of questions while I'm making something and I have to actually figure out how to answer them. In doing so I've realized just how much of my cooking skills came from watching my relatives. I've also come to really appreciate the fact that I grew up in a family where cooking and, well, food in general was kind of a big deal. If you aren't exposed to that on a regular basis I can see how cooking can be a bit of a mystery.
So far we've made lasagna, marinara sauce, and roast chicken. I'm going to talk about the roast chicken because oh my God, it was amazing. Now, you may be thinking "What? A roast chicken? I've made that before. It's no big deal." Which is my point. This chicken is a big deal. This chicken will change your life. Ok, maybe not. But, if for some reason your life revolves around not being able to make the best roast chicken of all time, then this actually will change your life.
I actually have been interested in perfecting my roast chicken technique ever since I saw those lovely golden birds while in Paris last year. I could always make a perfectly serviceable bird, but it was never quite right--the skin was too soggy or the breast meat was too dry. Well, I'm proud to say that this chicken had a wonderfully golden, crispy skin along with the moistest meat (worst word combo ever) I've tasted. So I'm just going to go ahead and belatedly declare this my New Year's Resolution. Status: Accomplished.
I actually have been interested in perfecting my roast chicken technique ever since I saw those lovely golden birds while in Paris last year. I could always make a perfectly serviceable bird, but it was never quite right--the skin was too soggy or the breast meat was too dry. Well, I'm proud to say that this chicken had a wonderfully golden, crispy skin along with the moistest meat (worst word combo ever) I've tasted. So I'm just going to go ahead and belatedly declare this my New Year's Resolution. Status: Accomplished.
Recipe Notes
I combined two recipes from Thomas Keller and Ina Garten and the result was the most golden, moist, and flavorful chicken I've ever had. I like Keller's method but it lacked any seasoning besides salt and pepper. I've made Ina's famous engagement chicken before but I liked this simpler recipe for lemon chicken which still makes use of the lemons and onions which provide the base of the incredible sauce that is served with the engagement chicken. Instead, this recipe includes home made croutons as an accompaniment, which I made using some bread I had baked earlier in the day.
For this recipe I used a kosher chicken which comes basically brined (more on that here). If your chicken isn't kosher I would strongly recommend brining it yourself (good how-to here) in order to get the moistest bird possible. In any case, make sure you spring for the highest quality bird you can get, as it really does make a difference. I also used my trusty grapeseed oil instead of the butter in Ina's version and the nothing in Keller's. I think it gave the chicken a nice, even golden brown color.
For this recipe I used a kosher chicken which comes basically brined (more on that here). If your chicken isn't kosher I would strongly recommend brining it yourself (good how-to here) in order to get the moistest bird possible. In any case, make sure you spring for the highest quality bird you can get, as it really does make a difference. I also used my trusty grapeseed oil instead of the butter in Ina's version and the nothing in Keller's. I think it gave the chicken a nice, even golden brown color.
Ingredients
1 3 1/2-4 pound chicken unwashed, at room temperature, with giblets removed
1 medium yellow onion, thickly sliced
1-2 lemons, cut into quarters
Kosher salt
Pepper
Grapeseed oil
Butcher's twine
Preparation
Butcher's twine
Preparation
Preheat your oven to 450 degrees.
1. Dry chicken using paper towels both inside and out. Make sure to really dry the chicken as much as possible as any excess moisture will make your chicken skin soggy.
2. Sprinkle inside and outside of chicken liberally with salt and pepper.
3. Stuff cavity with lemons and onions
4. Brush chicken with grapeseed oil
5. Truss chicken with butcher's twine (great video here)
6. Place chicken breast side up on the roasting rack of a roasting pan and pour about a 1/3 a cup of water or a couple of ice cubes into the pan. This will help keep your oven from getting too smokey during the cooking process. 450 degrees is super hot and my oven got pretty smokey from all that sizzling fat, but the water or ice cubes should help combat this a bit.
7. Cook chicken for 50-60 minutes, until the internal temp is 165. Try not to open the oven during the roasting process as that increases your cooking time and can dry the chicken out.
8. Remove twine and let rest for 15 minutes before serving.
9. Carve that sucker up and enjoy the BEST ROAST CHICKEN EVER.
4. Brush chicken with grapeseed oil
5. Truss chicken with butcher's twine (great video here)
6. Place chicken breast side up on the roasting rack of a roasting pan and pour about a 1/3 a cup of water or a couple of ice cubes into the pan. This will help keep your oven from getting too smokey during the cooking process. 450 degrees is super hot and my oven got pretty smokey from all that sizzling fat, but the water or ice cubes should help combat this a bit.
7. Cook chicken for 50-60 minutes, until the internal temp is 165. Try not to open the oven during the roasting process as that increases your cooking time and can dry the chicken out.
8. Remove twine and let rest for 15 minutes before serving.
9. Carve that sucker up and enjoy the BEST ROAST CHICKEN EVER.
I have a terrible aversion to leftovers but even I thought this chicken was still great the next day. Of course, after that I cracked and set about turning the Best Roast Chicken Ever into the Best Chicken Soup Ever, but that recipe will have to wait for another time.
P.S. I have a piece up on The Toast that I'm really proud of. Give it a read!
