Go to the Article: Help Us Create the Ultimate Roast Chicken
Any chance you have a recipe for this?
I like it crispy and juicy lemony and herby
crispy, brown skin, herbs de Provence flavors on the outside, stuffed with lemon and garlic. a sprinkle of truffle powder just before plating or in a pan sauce.
fully done in joints, crackly salty fully seasoned skin savory not citrus.
For flavor:
Citrus brined spatchcocked Mexican street chicken.
For science:
a chicken recipe with a phosphate brine/pumping solution. Almost all store bought rotisserie chickens (including Costco) are brined in a sodium phosphate solution (specifically sodium tripolyphosphate). This increases retained moisture, as store bought chickens are cooked way past well done for safety purposes, and they are subject to long holding times under the heat lamp.
It would be interesting to see if a phosphate brined chicken cooked with proper technique would yield the juiciest chicken ever.
Honestly Chefsteps previous ultimate roast chicken is amazing, maybe just add herbs and spices. Please make it possible to cook in home oven cuz not everybody has a Rational oven at home.
So, what happened with the Ultimate Roast Chicken? You published your request some 2 months ago (Aug 2019) and since then silence. When are results, i.e.: recipe and procedures expected?
The key is brining and stuffing,then roasting. Then finish In the pan. 25.5 hours to make a beautiful juicy and crispy half chicken.
Are we allowed to mention the (friendly) competition? ’Cause if we are J. Kenji López-Alt’s Butterflied Roasted Chicken With Quick Jus Recipe is my favorite: quick juicy crispy.
I used to have a recipe where you blasted the whole chicken at the highest oven temperature, it only took about 45 mins and was so juicy, but I think it had to be vertical, on a beer can or similar.
A guide for spatchcocked chicken would be good too.
I prefer dark meat, but a juicy breast with crispy, salty skin is what life is all about. I prefer my roast chicken to have herbacious and umami notes - save the lemony flavors for chicken tikkas or grilled chicken.
One of my favorite flavoring imethods is brushing some shio koji on a whole, de-boned chicken. Let it air dry in the fridge on a cooling rack overnight, season with some thyme, sage, and lots of garlic; pan sear with clarified butter, and finish in the oven. So good!
Juicy, cooked to perfection on all part of the chicken from breasts to thighs
Not too salty because of the brine
G’day, your last/original recipe was a ripsnorter, except I don’t fancy getting a syringe out to brine my bird, syringe-less brine?
Also, as has been said, herbaceous infusion of the chook would be bloody fair dinkum 🤙
God, how good is chicken?!
Crispy skin, juicy meat, some ability to customize flavoring
Hello,
Like from the rotissery, as seen on munich Oktoberfest. Thousends are served there I thin most of them are done with Rational Convection Ovens? Please not flat or too many flavours, keep it simple.
Crispy skin, juicy meat, lemony, garlicy, thyme, and butter. I don't care how long it takes as long as it's delicious.
I am less concerned with cooking time time than with results. Skin should be crispy, or at least well rendered - must not be rubbery. The meat (white and dark) should be well done yet juicy and tender. I prefer a savory, slightly salty flavor profile as opposed to sweet, sour or bitter.
Loads of garlic, lemon and thyme and tons of butter, rotisserie so all the skin around the dark meat is just as crispy and tender.
I have been trying different ways to roast a chicken for years. Some good and some, well they didn't make it to the table. I love the rotisserie chickens in grocery stores in Germany and I lean that way for flavor. From all the research I have done, I found a combination of these herbs and spices come the closest to what I remember my chicken dinners were like in Germany, when I was a kid. Salt, paprika, thyme, pepper, marjoram and little rosemary all ground up together and rubbed all over the bird.
Crisp salty skin. Herby. Excellent dark meat.
Crisp skin! Favorite part is the wing with just a piece of breast attached.
Hi, I like crispy skin, Juicy White meat and I am a Thigh fan for a Roast Chicken ...
Some of the best and quick-ish (yeah, I'm looking at your 3 day roast chicken ChefSteps!) roast chicken is when it is marinated in a yogurt base.
My favorite is from the Binging With Babish Curb Your Enthusiasm episode. It's a Greek/Lebanese style chicken and it is very tender but has that crispy skin.
Here's the link: https://youtu.be/XIZxT7iI-QI?t=260
Hope this helps and I look forward and trying your recipe!
Good Luck,
Reuben N.
You are totally right Gabriele! (i cooked separated breasts to a core temp of 60° celsius). but i hate the leg meat, if i cook the whole bird below 70°C. I like to eat my grilled chicken with my fingers, so tender juicy leg meat is a must have. If making a whole bird, i inject brine directly into the breast meat and put a little butter between meat and skin. In the end I have uber tender meat through out the bird with a breast - though overcooked - that is still plenty juicy.
Crispy skin and juicy meat
Nando chicken!
To be completely honest I think the recipe everyone needs is a simple crispy roast chicken (maybe spatchcocked) with herbs and roast potatoes (and maybe some veggies) which we can all proudly serve at a diner table for a family lunch or an "impress the guest" situation
First of all we have to understand that we have three different parts of chicken that need different type and time of heat. Skin, breasts and Tighs. In my experience i figure out that brining chicken before the roast (putting on a salty bath) is not the wat crispy skin. so i prefer brining the chicken form inside out. You can make a solution and shrink that solusion to %80 to breasts an %20 to tighs because we want more juice on breasts. Important trick is to making sure getting out all the brine juice out before putting your chicken. If you fail to do so that might dry out your breast even faster than the skin. Dont forget water transform heat faster than some metals. after brining inside out my findings that most ppl roast their chicken on a tray. I hang my chicken when i am roasting. the reason for it is even balance of the evoparation. Other reason is that i dip the chicken breast half of the chicken in a ice cold olive oil bath. and start roasting like that. So now the hangin chicken is half in the confit (the breasts. If we cover up then the skin is going to be softer, if we dont the chicken is going to be overcook. as soon as the half way through cooking the tighs and seeing that the cofit oil is heating up i remove the confit bath out of oven and higher the heat to almost max 250 celcius. you should braise the chicken while the confit is in and mixing with the drippings of tighs. The reason i increase the heat is this ; the chicken meat has les density and more fiber than red meat. this is important because in order for you to hold the juice insiide the chicken meat you have to apply high and heat and higher heat and preasure . so its like putting chicken breast to a scorching pot and putting the pot to 300 celcius oven and closing the top. In our case after removing the oil pat from the hanging (breast) part of the chicken we just wait for chicken to brown up on the skin. and check the temp. But it was always done when i just wait for the skin to be golden brown and with a little help of old fashion carry over cooking.
Sinan Budeyri
Chef / Owner Markus Prime Ribs Society / Istanbul
1) You're going to have to use CRISPR or another gene editing technology to gin up some sort of lethal infectious agent targeting chickens to bring the world's chicken population down to only one, which sole survivor is in your possession.
2) Roast it.
3) Boom. Enjoy the ultimate roast chicken.
(I suppose you could hedge your bets, save two of the little beasties, and take the opportunity to also have the penultimate roast chicken.)
Never gonna happen unless you overcook breast.
leg meat must be fall of the bone tender
I like it the way Grant told us how to make it
A holy triad of crispy skin, moist breast, juicy thigh/drum. Like a perfect balance.
