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.

Monday, May 9, 2016

Bunt Pan Chicken

If you’re looking for an easy fail proof method to roast a chicken this is it. The technique is basically an indoor version of a beer can chicken, without the beer. While not essential, for the crispiest skin it’s best to place the chicken uncovered in the fridge for an hour after rinsing and drying.

Preheat your oven to 450 and wrap the center column of your bunt pan with a piece of foil making sure to completely cover the hole. Brush your chicken with a little bit of olive oil and season with salt, pepper, and whatever other spices you’re working with such as granulated garlic, smoked paprika, or dried herbs. Stand the chicken up in the center of the pan by inserting the column into the cavity and roast for 45 minutes to an hour depending on the size of the bird. Rotate the pan 180 degrees halfway through. That’s it!

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