Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Friday, April 10, 2015

The Perfect No Hassle Roast Chicken

Over the years I have read many recipes for roast chicken touting the crispiest skin and the juiciest meat but none has been as easy and full proof as this simple preparation. However, there are a couple of things you can’t overlook, first, remove your chicken from the fridge at least an hour before cooking, and second, dry thoroughly after rinsing.

After that preheat your oven to 450, season the bird inside and out with salt and pepper, herbs, or one of the great rubs down at the Bridge Street Butchery, then stick it in the oven in a roasting pan for 45 minutes. Oh yea, one more thing, crank up your exhaust fan. While you will end up with an amazing chicken the higher heat will generate a bit more smoke than you’re probably used to.

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