HOME > Chowhound > Home Cooking >

best roast chicken I have ever made

cleopatra999 Oct 22, 2008 06:35 PM

I made roast chicken with 2 lemons from the Marcella Hazan Essentials cookbook tonight. I had to share...okay, maybe brag a little. It was amazing, I am not a white meat fan, it is always way too dry. However I ate half the breast. It was as juicy, if not juicier than when I have brined a chicken first. YUMMY!

  1. Click to Upload a photo (10 MB limit)
  1. j
    jpc8015 RE: cleopatra999 Oct 22, 2008 09:15 PM

    So what was different about how it was prepared? What made it so great?

    2 Replies
    1. re: jpc8015
      baldwinwood RE: jpc8015 Oct 23, 2008 05:51 AM

      i think you start cooking the bird, breast side down, if memory serves me. Before that you have to salt and pepper the cavity and poke 20 or so holes in your lemons.

      1. re: baldwinwood
        cleopatra999 RE: baldwinwood Oct 23, 2008 07:08 AM

        that is exactly right. I don't know if it is the lemons in the cavity or cooking with the breast side down that made it great, I assume probably a bit of both. I did not do much salt/pepper in the cavity though, just on the outside.

    2. v
      Victoria724 RE: cleopatra999 Oct 23, 2008 08:13 AM

      Please share the recipe. Thanks.

      2 Replies
      1. re: Victoria724
        cleopatra999 RE: Victoria724 Oct 23, 2008 09:52 AM

        here it is :)


        mine did not 'puff up', but it did not affect the taste in the least.

        1. re: cleopatra999
          Tee RE: cleopatra999 Oct 23, 2008 10:10 AM

          I make this recipe at least once a month and have done so for years. No matter how surgically I sew, I have never had one puff, but I could not care less. It is a crowd pleaser and any leftovers become chicken salad.
          FYI, after rolling the lemons on the counter I use the business end of a oil thermometer to preforate the lemons as the therm. is sharp and round, making better holes than using a knife.

      Show Hidden Posts