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14 Reviews
El B.
January 19, 2021
I've casserole roasted chickens more times that I can count. I do not believe you made this according to your recipe and generated that photo. There is no way a chicken roasted in a covered vessel will have that burnished, crispy skin.
Uncovering for the last 15 minutes will help. But that photo did not come from this recipe. Saying that it did doesn't make it so.
Uncovering for the last 15 minutes will help. But that photo did not come from this recipe. Saying that it did doesn't make it so.
Michael G.
May 20, 2020
Why should we stay away from red beets? (asking because I currently have red beets and not golden ones but want to make this recipe)
BicycleCurtis
October 9, 2018
Regarding not getting browned, crispy skin when roasting a chicken using this method, try removing the pot’s lid for the last 10 minutes of roasting. Basting with some of the accumulated juices or melted butter can add some color as well.
BicycleCurtis
October 9, 2018
Most whole chickens sold in super markets and grocery stores range in size between 3.5 to 6 pounds. When I roast a chicken, my wife and like leftovers for quesadillas, enchiladas or salads so I’ll go for a size around 5-ish pounds and then adjust cooking time accordingly. The key to insure doneness, check internal temperature as recommended in the recipe.
Jeanine G.
September 7, 2018
I have never been able to find a 3 pound chicken in my local grocery store. Why do chef's keep making recipes for them?
Susanna
February 22, 2019
Look for, or ask for, a fryer instead of a roaster. They are usually beteeen 3 and 4 pounds.
hookmountaingrowers
April 15, 2018
very nice moist chicken. No crispiness and unable to get that browned look despite searing the skin in the beginning but very happy with the ease and taste of the meal. Just could use more herbs.
Barbara G.
March 4, 2018
Not seeing the onion wedges in the ingredients list. How many? What kind of onions?
Nikkitha B.
March 4, 2018
Hi Barbara,
Sorry that got left out. It's 1 medium red or yellow onion, peeled cut in 16 wedges through the root (so the wedges stay intact).
Sorry that got left out. It's 1 medium red or yellow onion, peeled cut in 16 wedges through the root (so the wedges stay intact).
Alexandra
March 2, 2018
Not directed at you, Jennifer -- it's directed at Food52's food stylist.
I get food photography magic and all, but burnishing the chicken in a recipe where the chicken is steamed wipes out all suspension of disbelief. People are going to make this recipe and be very confused as to why their chicken comes out looking pallid with rubbery skin when the picture depicts it as deeply caramelized and crisp.
I've made the original recipe.
I get food photography magic and all, but burnishing the chicken in a recipe where the chicken is steamed wipes out all suspension of disbelief. People are going to make this recipe and be very confused as to why their chicken comes out looking pallid with rubbery skin when the picture depicts it as deeply caramelized and crisp.
I've made the original recipe.
Nikkitha B.
March 4, 2018
Hi,
Thanks for your notes. We made the chicken exactly as was written in the recipe, which is a riff on the original Julia Child one. The chicken gets the color and crisp skin from being browned first, for 15 minutes, on all three sides (step 1). In this step, the chicken is not steamed, but browned. I hope that clears things up.
Thanks for your notes. We made the chicken exactly as was written in the recipe, which is a riff on the original Julia Child one. The chicken gets the color and crisp skin from being browned first, for 15 minutes, on all three sides (step 1). In this step, the chicken is not steamed, but browned. I hope that clears things up.
Jennifer C.
March 5, 2018
Hello all! The chicken does indeed get a caramelized skin from the browning in Step 1, but it is "not crisp" since it then steams in an enclosed pot. The stylist definitely spent a good amount of time browning the breast and leg area (which you can do too), so it does end up with a wonderful burnished look if you spent the full 15 minutes prescribed for browning.
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