Finally, I've found a roast chicken recipe that is so simple and delicious!From now on, this is going to be my go-to technique. I have tried many methods and this
is definitely it.
All you need is a bird and some salt & pepper.
Preheat oven to 450º.
In two small bowls: 1 Tb sea or kosher salt, 1/2 Tb salt, 1/2 Tb pepper.
Remove any giblets and rinse chicken. Use paper towels and thoroughly pat dry.
Place on an ovenproof skillet.
Sprinkle the s & p mixture on the inside of the chicken.
If you have kitchen twine, truss the bird.
Sprinkle salt on top. It should be heavily salted.
Cook in the oven for 1 hour 10 minutes (for 4.25 lb bird, maybe 50 minutes for a 3-pounder).
Remove from pan (with tongs) to a cutting board and allow to rest for 15 minutes.
Carve and eat! The skin is super yummy :D
Note: The juices are WAY too salty to make into a gravy! The salt creates a dry shell and the chicken steams inside so it is very moist and yummy! Perfectly cooked a 5 lb bird at 425º for 1 1/2 hours.
ReplyDelete