Some cosmetic changes in preparation for larger site changes in the works.


Salting the chicken and leaving it uncovered in the fridge for 24 hours or so was a game changer for

Veteran Member
7111 posts
Joined: Dec 9, 2005


Posted to Thread #30280 at 7:29 pm on May 12, 2018

me when I think far enough ahead to do it. The skin roasts up extra crispy because it has dried and the meat is well seasoned and stays juicy. I really like Bell and Evans chickens but they're not available everywhere.

Tony Rosenfeld's 150 Things To Make with Roast Chicken and 50 Ways to Roast It book has a lot of info about salting and letting it rest. He uses 2.5 teaspoons kosher salt (I use Diamond Crystal) and .5 teaspoon black pepper for a 3.5 to 4 lb chicken.

Molly Stevens is also a fan of pre-salting and has a great write up on it in her All About Roasting cookbook. I've also heard Michael Symon speak highly of the method on The Chew.

Here's Tony Rosenfeld's recipe that includes one of the sauces he has in his book. We really like this one.

Bistro Roast Chicken with Lemon & Thyme with Chicken & Herb Gravy

kosher salt and freshly ground black pepper

1 3 1/2- to 4-lb chicken, rinsed and patted dry with paper towels

1 lemon

3 Tbs unsalted butter

1 Tbs chopped fresh thyme

Sprinkle 2 1/2 teaspoons salt and 1/2 teaspoon black pepper all over chicken, including the cavity. Place a rack in a pan, put the chicken on top, and let sit for up to 24 hours, uncovered, in the refrigerator. (If you've brined the chicken, skip this step. Just sprinkle the bird with 1/2 teaspoon salt and 1/2 teaspoon black pepper and proceed with the rest of the recipe.)

Preheat the oven to 425°F.

Set an oven rack to the middle position. Finely grate the zest of the lemon. Cut the lemon in half and set aside. In a small bowl, mix together the butter, chopped thyme, and lemon zest. Using a brush, dab the butter between the skin and breast meat, taking care not to rip the skin, then spread the remaining butter all over the bird and inside the cavity. Push a lemon half into the cavity of the bird. Reserve the remaining lemon.

Set the chicken breast side up on a rack in a large roasting pan. Roast until the breast IS nicely browned, about 35 minutes. Gently flip the bird (I like using tongs to clutch the inside of the cavity and the side of the bird) and cook until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F to 170°F—this should take another 15 to 20 minutes.

Let rest for 5 to 10 minutes breast side up. Carve the chicken and serve immediately with a drizzle of any juices accumulated on the cutting board and a squirt of juice from the remaining lemon half.

Chicken & Herb Gravy

2 Tbs chicken fat from the roasting pan or unsalted butter

1 clove garlic, minced

1 1/2 Tbs all-purpose flour

1 cup low-salt chicken broth

1 Tbs balsamic vinegar

1 tsp chopped fresh thyme

juices from the roasting pan

kosher salt and freshly ground black pepper

Add the chicken fat to a large sauté pan set over medium heat. Add the garlic and cook, stirring, until it starts to sizzle, about 1 minute. Add the flour and cook, stirring often, until it starts to color a light mocha brown, about 3 minutes. Add the broth, vinegar, and thyme, raise the heat to medium-high, and cook, whisking often, until reduced by about half and thickened, about 5 minutes. Remove from the heat.

Once the chicken is done roasting, pour the juices from the pan into a gravy separator or large measuring cup. Let sit for a couple of minutes, then pour or spoon off the layer of fat. Add these juices to the pan sauce, set over high heat, and cook for a couple of minutes to thicken. Season with salt and pepper to taste and serve spooned over the roast chicken.

Servings: 4

Source Tony Rosenfeld
150 Things to Make with Roast Chicken and 50 Ways to Roast It

Other messages in this thread: