New way to roast chicken

[legrandfromage]

We are always looking for the better way to roast a chicken and came across this yesterday: http://www.nytimes.com/2012/05/09/di...r=1&ref=dining Tried it last night for dinner and the chicken was outstanding. Worth a shot if you are a fan of roast chicken.

[turtle]

I have always roasted every type of bird upside down (breast side down) in a covered Lisk roaster (have several sizes from small single bird to 4 birds or the largest bird on the planet).

Roasting breast down lets all of the juice from the dark meat flow across the breast as it cooks.

It does not look the greatest so not for table presentation but the taste is the best I have found

I also stuff stuff them with orange or tangerine peals

[Indigo3]

My tip is to wrap the whole bird in foil and turn upside down to rest after cooking, moisture is retained and cavity juices work their way into breast.

[Luc]

That's how I roast my chicken usually. It's quite good yes!

[drocu]

Yup, I've roasted my chickens this way and it works quite well. I'd also suggest the beer can roast chicken trick too if you haven't tried it.

[BigBull]

I'd like to try this. Thanks for posting. Did you put anything in the skillet first? IE broth, oil, etc?

[YetiDave]

Sounds good! I keep meaning to try Heston Blumenthal's method http://www.channel4.com/4food/recipe...chicken-recipe

[legrandfromage]

Big Bull: Nothing in the skillet. Check out the video that's with the NYT article.

[stobes21]

I usually spatchcock my chicken. Always comes out juicy and evenly cooked. Sometimes I'll roast it directly in a skillet, other times I'll put down some chopped veggies and a bit of broth and lay the chicken on top. Works well for turkey and pheasant too.

If you let the chicken sit open in the fridge a few hours before cooking the skin will dry out and come out from the oven much crispier. Covering the bird in foil for most of the cook and blasting it with the broiler just before pulling it out works almost as well though.

[Sterling Cooper]

For juicy chicken, I usually do a version of a French Bistro Chicken ("chicken in a pot") using an oval Staub. You lose the crispy skin but gain a good deal of flavor and moistness.

[Face&Head]

I either brine my birds or if I'm in a hurry use a Kosher chicken. I've used a pre-heated cast iron skillet forever.

[barrycv]

I either brine my birds or if I'm in a hurry use a Kosher chicken. I've used a pre-heated cast iron skillet forever.

Was just going to suggest this. I'm a big fan of brining for flavor & juciness enhancement. Also can help out in w/ defrosting things quicker.

[Evbo]

Alright, this is how screwed up I am. I read the title of this thread & did a double-take, because I thought I had read "New way to roast children."

[professorchaos]

A good roast chicken is a hallmark of someone who can cook and that's a good way to do it. While it isn't technically roasting, I like Chicken Under a Brick.

Alright, this is how screwed up I am. I read the title of this thread & did a double-take, because I thought I had read "New way to roast children."

All those oudelicious fumes getting to you?

[Evbo]

All those oudelicious fumes getting to you?

Apparently. That, and too much Jonathan Swift.

[professorchaos]

Apparently. That, and too much Jonathan Swift.

Now that's a funny response.

[riooso]

I have never cooked a chicken like this before. I would love to try it. I would like to cook on a grill. Could I just use indirect heating method and keep the box at 500 degrees? I don't like using the oven during the summer if I can help it.

Thanks,
Richard