My favorite culinary professor taught me this technique. It’s a little fussy- but I’m yet to have it let me down. I LOVE a perfectly roasted, crispy skinned chicken. If you do too- here’s the guide to accomplishing it! The key to getting a beautiful crisp color is steady heat. With that in mind- you need to work as quickly as possible when changing the position of chicken and basting it. In and out – quick as a whip so it does not cool down between steps.
1. Brine your chicken – 1 cup of salt to 1 gallon of water. Allow to brine for 2-3 days before roasting.
This is completely optional. It’s great for making sure you don’t end up with a dry chicken. The brine keeps the bird moist even if it ends up over cooked a little.
Heat your oven to 450 degrees
2. Truss your chicken.
3. Make a mixture for basting your chicken. A mixture of about 40% whole butter, and 60% clarified butter works best. Add salt and pepper and your spices of choice. Tarragon works well
4. Once trussed – place your chicken in a roasting pan with a rack. Lay it on its side. Baste- and the place in the oven.
5. Roast 5 min, then flip the chicken to the other side. Baste.
6. Roast 5 min on the second side. Flip the chicken to breast side up. Baste.
7. Roast the chicken breast side up for 5 min. Turn the oven down to 350 degrees
8. Roast the chicken breast side down for 30 min (baste 1/2 way through)
9. Roast chicken breast side up for the last 15 minutes (or until finished). Chicken should register 165 degrees internally with a thermometer.
Allow the chicken to rest for 10 min before carving. This allows the juices to settle back into the meat- and not run out all over the cutting board!