Chicken
The Best Way to Roast a Whole Chicken, According to 5 Chefs
We asked the experts, once and for all.
Photo by James Ransom
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22 Comments
patricia G.
September 2, 2019
I like Thomas Keller's recipe for its sheer minimalist simplicity. A really well-dried bird, trussed, showered with salt, shoved in a 450 oven, no basting (to minimize steaming.) To keep the skin crunchy-crisp, don't douse with butter after roasting, as some versions of this recipe suggest. I whisk unsalted butter into the pan juices instead. A vinegary green salad is the perfect foil.
James
May 14, 2019
Totally disagree. Season generously, but slow and long always turns out tender chicken. Put bird in 250 degree oven for 5 hrs, turn up to 350 last hour for crisp skin. Add sherry to juices in pan, stir in some whipping cream, and the best roast chicken you’ll ever taste is ready.
Austin B.
January 26, 2019
Dry-brine, using the Zuni Cafe recipe, with some clarification through the Judy-bird recipe (based off of the former). 1tbsp diamond kosher salt for 5 pounds of bird. Chill for 3 nights, breast up, flip on its breast for 1 more night, then flip back, uncovered for the final night. 375° oven, preheat skillet, set dry chix in hot skillet, breast side up, and immediately into oven for 30 minutes. Flip bird and roast for 10-20 minutes, and flip again for 5-10 mins.
Gail A.
January 26, 2019
good info. when i clicked on the video " how to truss a chicken" , it is Mario Batalli giving the demonstration. Couldn't watch him. With all the talented female chefs in this world and males who are not pigs, why not update that video?
fudgefactor
January 24, 2019
I'm in - sounds great. But, could someone please just turn all that into a recipe I can print and use?
Eileen
January 24, 2019
Brine overnight with salt, sugar, lemon juice, and a splash of soy (for great color). Roast on a rack or perched on carrots, potatoes, onions, at 425. Check with meat thermometer. I go to 170 at least. The birds in my market are 5-6 lbs. or more. Remove chicken, vegetables my need to go a bit longer so this is your resting time. Hack up the chicken however you wish, and serve with the veg and all the pan juices. A little chicken fat is good for the soul. Julia would approve. So would chef Jacques.
Jonny
January 24, 2019
Usually well salted with black pepper and garlic powder @ 425 til done.
Sometimes stuff with fresh thyme, garlic and lemon and ground sage or ground thyme in seasoning mix.
Been meaning to try roasting on a rack so that underside gets crispy too. Also thinking of trying a different spices in my rub.
But for basic that leaves me options with leftovers salt, pepper & garlic powder.
Love roast chicken whole or as parts. Never spatchcocked would like to try someday but I'm a little afraid of having the breasts dry out on me.
Sometimes stuff with fresh thyme, garlic and lemon and ground sage or ground thyme in seasoning mix.
Been meaning to try roasting on a rack so that underside gets crispy too. Also thinking of trying a different spices in my rub.
But for basic that leaves me options with leftovers salt, pepper & garlic powder.
Love roast chicken whole or as parts. Never spatchcocked would like to try someday but I'm a little afraid of having the breasts dry out on me.
Colleen
January 24, 2019
When I am resting the chicken for 10 min on the counter am I covering it at all with anything - I would think not because it will make the skin soggy but wanted to hear your thoughts
Mimi B.
January 24, 2019
No, don't cover it with anything...it won't get cold and yes, you want the skin to stay crispy
Bill B.
January 24, 2019
I like to roast a whole chicken hot and fast. My skin is always crispy because I stuff fresh herbs under the breast skin and I rub the entire chicken with soy sauce until the skin takes on a light brown stained look. A few more herbs and garlic in the cavity and roast till done to touch, in a 450 degree convection oven. Let rest for 20 minutes before carving.
Tom
January 24, 2019
With thanks to Chef John.
4 to 5 pound chicken. Patted dry. Salted heavily. Cook in a preheated 450° oven for approximately one hour.
Best chicken ever
4 to 5 pound chicken. Patted dry. Salted heavily. Cook in a preheated 450° oven for approximately one hour.
Best chicken ever
Eric K.
January 21, 2019
Katie, thanks for this guide; interesting to see why chefs do these things we're always told to do at home. I think I'll roast a chicken tomorrow for lunch...
I love this scene in Amelie: https://youtu.be/tUI48tmMEp4
I love this scene in Amelie: https://youtu.be/tUI48tmMEp4
Anthony D.
January 19, 2019
I’m so sick of hearing about crispy skin on chicken.! There’s more to a great chicken then crispy skin! It’s almost getting as bad as people’s fascination with the cheese pull on a grilled cheese give me a break!!!
Tope A.
January 20, 2019
Let's be real here Anthony. Crispy skin on chicken is the best part. You're telling me you prefer a soggy-skinned, whole-roasted bird over a crispy-skinned, golden one? Get outta here. Next, you're gonna say that chicken thighs and legs are overrated and we should all stick to poached breast!
James
January 20, 2019
That's funny and true. It reminds me of a cooking platitude I'm sick of hearing/reading in every discussion of pasta - al dente. It is so ubiquitously mentioned, it now does not need to be said. Yet everyone mindlessly repeats the mantra as if they are sharing breaking news. Every GD recipe says the phrase. Yes, yes we all know - firm to the tooth. You know what would be novel instruction - cook pasta to your desired doneness. Because the truth of the matter is there is no right way to cook pasta. Sometimes going past al dente is wonderful. When the pasta gets a little fuzzy on it's surface the sauce grabs more easily. A slippery al dente noodle can sometimes be the worst.
Eric K.
January 21, 2019
James, that's so well said and I couldn't agree more. "Cook pasta to your desire doneness." Maybe I'll start writing my pasta recipes as such. Sometimes I am in the mood for softer noodles.
As for crispy skin, personally, that is my favorite part of homemade roast chicken. Sometimes I'll even stand there and snack on the skin first before the meat ever gets to the table! But I'll admit that rotisserie chickens have a special place in my heart, too, for their texture and flavor (sans crispy skin).
As for crispy skin, personally, that is my favorite part of homemade roast chicken. Sometimes I'll even stand there and snack on the skin first before the meat ever gets to the table! But I'll admit that rotisserie chickens have a special place in my heart, too, for their texture and flavor (sans crispy skin).
Anthony D.
January 23, 2019
First of all I never said that I didn’t like the crispy skin on the chicken you read that into my post. I’m just sick and tired of hearing about crispy skin.Like I said there are other things that make a great chicken other than that.
D Y.
January 25, 2019
I don't eat, and never will eat chicken skin. Crispy skin doesn't matter to me. I just want juicy, well-done meat. Am I alone in this preference?
Sal D.
July 14, 2019
Couldn't agree more! I peel off the skin anyway. I'm much more interested in juicy meat with soggy skin than a crispy, dried-out bird. If I want crispy chicken, I'll deep fry it.
Jaye B.
July 15, 2019
I agree with James & Eric on cooking pasta. I agree with Sal on roast chicken. To get the rotisserie-type skin I like which is neither crisp nor soggy, after the bird has nicely turned golden brown, I add 1" or so of chik broth to the pan drippings and finish cooking. Keeps the chik juicey and is a good au jus for sides.
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