How to Make the Perfect Roast Chicken With Crispy Skin
Recipe Overview
Overview
This roast chicken recipe is a game-changer for anyone looking to impress at their next dinner gathering. The process begins with a simple brine made from water and salt, which is injected into the chicken to ensure it remains juicy throughout the cooking process. The brining technique not only enhances the flavor but also helps in achieving that coveted crispy skin.
One of the standout techniques in this recipe is the drying of the chicken skin. By allowing the chicken to hang in the fridge, the skin dries out, which is crucial for achieving that glassy, crispy finish when roasted. The method of hanging the chicken also allows for better air circulation, ensuring that the skin crisps up beautifully.
When it comes to cooking, the chicken is roasted at a low temperature, which allows the meat to cook evenly. The unique aspect of this recipe is the use of a probe thermometer to monitor the internal temperature, ensuring that the chicken is perfectly cooked without drying out. After the initial cooking phase, a quick high-heat roast gives the chicken its final crispy texture.
This roast chicken is not only visually stunning but also incredibly flavorful. The combination of the brine and the careful cooking technique results in a dish that is sure to be a hit at any dinner table. Whether you’re preparing for a holiday feast or a casual family dinner, this recipe is a must-try.
Recipe Details
Steps & Tips
Combine 200g of warm water with 25g of salt to create a 5% brine.
Tip: Use ice water to make a safe, cold brine for injecting into the bird.
Scrape and remove the wishbone from the chicken.
Inject the brine into the chicken, focusing on volume and avoiding puncturing the skin.
Tip: Inject brine carefully to avoid puncturing the skin, which helps keep it crispy.
Hang the chicken to allow the brine to equilibrate and the skin to dry out.
Use twine to tie the chicken's legs together for hanging.
Place the chicken in the fridge for 24 hours to brine.
Tip: Place a tray under the chicken in the fridge to catch drips during brining.
Tip: Monitor the skin's appearance for dryness as a cue for readiness.
Place the chicken in a tray for juices and prepare for roasting.
Hang the chicken in the oven and cook at 170°C.
Take the chicken out of the oven after the first cook.
Tip: Use cheap salt in a pan to catch drips and reduce smoke in the oven.
Put the chicken back in the oven for a second cook to crisp the skin.
Tip: Let the chicken rest after the first cook to gel juices on the surface.
Carve the chicken, starting with removing the crown and separating the legs.
Tip: Carve the chicken skin side up to keep the skin crispy.
Tip: Avoid letting the skin sit in juices after carving to maintain crispiness.
Serve the carved chicken while ensuring the skin remains crispy.
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Brining chicken helps to keep it juicy and flavorful during cooking.
- •Injecting brine into the chicken ensures even distribution of flavor and moisture.
- •Drying the skin before roasting helps achieve a crispy texture.
- •Using a low cooking temperature allows for even cooking of the meat.
