There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.
Today: White meat or dark meat, you just can't lose. Here are your strategies for a perfectly roasted chicken.
Whether you prefer white meat or dark, we can all agree that the best chicken has burnished, crackly skin that gives way to juicy, tender meat in every bite. Just one caveat: The feat of accomplishing such a thing at home turns our simple, reliable bird into something more intimidating. Leave it in the oven long enough to get the perfect drumsticks, and your white meat gets desiccated; cut into the chicken when the breasts are just right, and the dark meat is still gummy. Nobody wants a rare chicken thigh.
Yet there's nothing quite as rewarding and soul-satisfying as a roast chicken, for weeknights and dinner parties alike, and it's scientifically proven (or at least it should be) that nothing will make your house smell as good. With the right process, it's easy enough that you'll never again have to buy soggy-skinned rotisserie chickens from the grocery. QueenSashy put out a call for your best strategies, and you all jumped in to help with your favorite roasting methods:
Breast Side Up
Breast Side Down
No matter your approach, petitbleu says: "it pays to check the temperature in the legs and breasts, and adjust the position of the bird accordingly," since most supermarket chickens have far bigger breasts -- and, by extension, different cooking times -- than their farm-raised cousins.
What's your favorite way to make a juicy, crisp-skinned roast chicken? Tell us in the comments!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now