🔕 🔔
Loading…

My Basket ()

All questions

Favorite roast chicken marinade/rub. Also how long on convection

asked by Noah Truwit over 4 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 1686 views
Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 4 years ago

My favorite chicken "rub" is just olive oil, coarse sea salt and black pepper. This will help crisp up the skin. I don't use a convection oven so I can't be much help there. I still work on the principle "it's done when it's done." "Done" measured by a probe thermometer poked into a meaty section away from the bone--- 160f for poultry.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

A7132580 ab6d 4637 9b1a ed4f3f514400  scplogoblog
added over 4 years ago

My favorite is to marinate the chicken overnight in an herb mixture that has been mixed with olive oil or butter. Rub the chicken, especially under the skin and inside the cavity. I like to use fresh parsley, thyme, small bit of oregano, chervil, savory all chopped fine. Dried herbs de provence works nicely as well. Salt and pepper, too. Convection makes for nice even browning, as a rule of thumb, convection equals an additional 50 degrees of regular oven temps (e.g., 350 convection is like 400 regular). Generally a 4 lb. chicken will take about an hour, but Pierino has it right, it's done when it's done, skin will be golden and crispy and leg/thigh portion will pull away from the body easily. (This marinade is best though if you flatten the chicken and cook it using indirect heat on a grill, even better if you flatten it with a tinfoil covered brick while it slowly bakes)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Be53e5fa f5fe 4601 8d5e 7d9c096a5aed  nog
Niknud

Rachael is a trusted home cook.

added over 4 years ago

This recipe was originally intended for lamb, but I have found it works equally well on chicken when thrown on the grill. It is one of my favorite marinades. http://www.epicurious.com...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.