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Best Roast Chicken Methods & Recipes

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AWeeHeavy Feb 25, 2012 01:26 PM

So my cooking project currently is to cook 52 different whole chicken recipes. I had hoped to do this in a year but expect it to take a little longer than that. So far I have roasted chickens inspired by Ina Garten, Gordon Hammersly & Tyler Florence. On my list to do are Mark Bittman & several recipes by Marcella Hazan. I'm still pawing through my cookbooks for ideas but thought I would come here as well. Give me some great ideas for roast chicken, what are your favorites?

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  1. King of Northern Blvd RE: AWeeHeavy Feb 25, 2012 01:40 PM

    These two are my favorite:

    http://www.epicurious.com/recipes/foo...

    http://today.msnbc.msn.com/id/4401342...

    They are both very popular around here so I assume you know about them already.

    2 Replies
    1. re: King of Northern Blvd
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      jeanmarieok RE: King of Northern Blvd Feb 25, 2012 04:49 PM

      I have found the epicurious recipe mentioned here to be foolproof. And not fussy at all.

      1. re: King of Northern Blvd
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        SarahInMinneapolis RE: King of Northern Blvd Feb 26, 2012 06:37 AM

        A hearty second to the Thomas Keller Simple Roast Chicken on Epi. I follow the recipe exactly. A better roast chicken you'll never have (but start with a good chicken).

      2. k
        kengk RE: AWeeHeavy Feb 25, 2012 01:55 PM

        Not the kind of thing I really use a recipe for but I like a spatchcock chicken. Cut out the back bone and mash the bird flat. Roast it in a fairly hot oven in a gigantic cast iron skillet. Salt, pepper, maybe a little fresh rosemary and garlic smeared on.

        3 Replies
        1. re: kengk
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          RelishPDX RE: kengk Feb 26, 2012 12:18 AM

          The first time I spatchcocked a chicken, it was a true revelation, and I won't do it any other way now. I've found that opening the bird up is the only way to truly dig out the liver, lymph nodes and whatever that's left behind still attached inside most chickens during processing these days. If the cavity isn't cleaned out well, the taste of a lovingly roasted bird can be ruined.

          I'm not talking about the liver and gizzards that the processor tosses back into the cavity, but what didn't get cleaned out of the bird in the factory.

          Oops, forgot to add the chicken I want to try next:

          http://kristygourmet.blogspot.com/201...

          You can find maltose at Asian groceries in the sugar aisle.

          1. re: kengk
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            Tedmom RE: kengk Feb 26, 2012 06:54 AM

            Big fan of the spatchcocked method. I particularly like this Jacques Pepin Mustard/Garlic roasted chicken recipe: http://www.seriouseats.com/recipes/20...

            1. re: Tedmom
              King of Northern Blvd RE: Tedmom Feb 26, 2012 04:09 PM

              I made this tonight for dinner after reading it on here. It was very good, thank you for posting this. The chicken was very flavorful. I did miss the crispy skin of the Keller roast but the flavor of the sauce is great. I can't wait to try this on the weber in the summer!

          2. greygarious RE: AWeeHeavy Feb 25, 2012 02:30 PM

            I see that you have not posted often, so perhaps you are not yet comfortable searching this site before creating a question that has been frequently answered. Using the advanced search option which appears along with the initial results of a search, this is what comes up: http://www.chow.com/search?query=roas...

            1. drongo RE: AWeeHeavy Feb 25, 2012 04:45 PM

              52 whole-chicken recipes sounds like a great project! Try the "Peruvian Roast Chicken with Garlic and Lime" from Cook's Illustrated ( http://www.cooksillustrated.com/recip... ). I found it easy to do... and delicious.

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                wyogal RE: AWeeHeavy Feb 25, 2012 04:48 PM

                Recently, I roasted a chicken using a marinade of sesame oil, 5 spice powder, ginger, lemon grass, soy sauce. I let the chicken sit in that for awhile, then roasted it.

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                  abacus2 RE: AWeeHeavy Feb 25, 2012 05:22 PM

                  I have really liked the high heat crispy skin roast chicken method using baking powder and salt, found at the paupered chef website - see
                  http://thepauperedchef.com/2008/02/cr... .
                  They in turn are using a Thomas Keller recipe. I find the skin really is very crispy, you don't taste the baking powder, and the meats stays moist. I do prefer to cook it until it is 170 at the end though.

                  1. sunshine842 RE: AWeeHeavy Feb 26, 2012 02:50 AM

                    My favorite is the Turned Roasted Chicken from Joy of Cooking-- you use a v-rack and roast it on each side, then breast up.

                    You end up with a beautifully golden-brown, juicy bird (the turning tends to keep the juices from dripping *out* of the bird, but rather inside the flesh where it belongs) -- comes out perfect every single time.

                    it's now actually a fall-back for company - a really well-roasted chicken with roasted vegetables is more than satisfying, and a nice break for an already-stressed or pressed-for-time cook.

                    1 Reply
                    1. re: sunshine842
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                      AWeeHeavy RE: sunshine842 Feb 26, 2012 06:09 AM

                      Sounds a lot like a method Julia Child uses, I have both books I'll compare the the two and at least one should get an appearance in the 52.

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                      nasilemak RE: AWeeHeavy Feb 26, 2012 04:33 AM

                      Rubbing the chicken with a touch of canola oil and harissa paste (make sure some of the paste goes under the chicken skin) and then roasting it in the oven, came out pretty well for me.

                      1. Terrie H. RE: AWeeHeavy Feb 26, 2012 04:35 AM

                        My usual roast chicken isn't an exact recipe and is pretty much what you'll read anywhere -- seasoned butter put between the skin and the meat, cooked on a bed of something (potatoes, carrots, onions or thick slices of bread). I prefer a medium temp and longer cook time because the butter keeps the meat moist.

                        I also love a beer can chicken, which is great on the grill but also works in the oven. Great for crispy skin and moist meat.

                        An unusual prep but so moist and flavorful is Madhur Jaffrey's whole chicken baked in aluminum foil recipe. You take the skin off the chicken and slather it with flavorful ingredients and bake. If you like Indian flavors, this is one to try. (I have never added the almonds because I'm lazy and never have them on hand)
                        http://www.tastebook.com/recipes/1645...

                        Another unusual recipe that I like is from an old Frugal Gourmet cookbook. It is chicken baked with a stuffing of potatoes, garlic, olives, capers and rosemary. The chicken takes a while to bake because of the dense stuffing, but it is tasty.
                        http://www.angelfire.com/ca2/twarda/r...

                        Love the idea of trying so many whole chicken methods. It would be great if you posted on your successes and even your misses! The What's for Dinner ongoing thread would be a great place to share your results.

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                          archi RE: AWeeHeavy Feb 26, 2012 04:49 AM

                          Here is a favourite from my blog that I cook most weekends on the barbeque (braai in South African!) or when its cold or raining, I put in the oven for 40 minutes at 230 degrees C. (sorry its metric) check this link http://stickychef.blogspot.com/2012/0...

                          2 Replies
                          1. re: archi
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                            AWeeHeavy RE: archi Feb 26, 2012 06:16 AM

                            That chicken looks beautiful, I have done spatched chicken on the grill but it usually ends up burning. I'll be back at I t is month or two and will look to your blog for some ideas. Are you using a gas or charcoal grill?

                            1. re: AWeeHeavy
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                              archi RE: AWeeHeavy Feb 26, 2012 06:33 AM

                              I also had difficulty not burning it...Thats how I devised that method. Never failed yet and I do it at least twice a month. I always use hardwood charcoal burnt down from proper wood. I am lucky here in Botswana...plenty of sustainable hardwood about!

                          2. sparkalina RE: AWeeHeavy Feb 26, 2012 06:16 AM

                            A la Thomas Keller. SO simple.

                            Pat chicken completely dry with paper towels. Do not rub skin with any extra oil or fat. S***&P inside and out. Roast @ 450 to temp. Convection oven a plus.

                            *** I use garlic salt.

                            1. porker RE: AWeeHeavy Feb 26, 2012 06:31 AM

                              I like to plop the bird in a ziplock with Louisiana hot sauce (I'm partial to Crystal for this) for a day or so then bake. It's not as hot as you might think, but plenty flavor.

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