Dinner Rush, In the Kitchen, Sunday's Grocery, Yardbird • Apr 12, 2018
There are many reasons why the chicken holds a special place in our heart, but one of its best qualities, when used as an ingredient, is its versatility. Chicken can be fried, grilled, baked, roasted… the options are endless. And in this edition of Just The Tips, chef Matt Abergel reveals his tricks for making the best roast chicken. Read below to check them out!
1. Try to buy a freshly killed chicken – a breed that has the most fat you can find in your area.
2. Hang the chicken dry in the fridge for 12 hours before roasting. This will allow the skin to dry out a bit, which will help achieve a crispy skin.
3. Spatchcock the bird and then separate the breast and legs. This will allow the chicken to maintain its juiciness, as the breast and the legs cook at different temperatures.
4. Season generously with sake, salt, pepper, yuzu, and Shio Koji. This is what we used for ROTI TORI, but feel free to experiment with different seasonings.
5. Roast at 190°c until the skin turns a deep brown.