I can confidently say that I make the best roast chicken. Thomas Keller has nothing on me! To be honest, though, the secret has less to do with skill and more to do with equipment, specifically a vertical roaster. It allows for even roasting on all sides of the chicken (without the need for a complicated rotating rotisserie oven) so that the skin is crispy and golden. And did I mention it reduces the roasting time? Whether I’m cooking my massive annual Thanksgiving meal or simply Monday night’s dinner, any time saved is appreciated – and that includes clean-up time! This Staub roaster comes with a basin at the bottom to catch all the drippings. I have another type that’s open at the bottom – even placing a baking sheet beneath the chicken won’t save you from an oily mess!
To get really moist, flavorful chicken, dry brine it for 12 hours. If you don’t have the time, two to four hours will do – just use more salt (but remove most of it before roasting). My easy brine is one cup of sea salt, one teaspoon of pepper, and one teaspoon of paprika, which also gives the chicken a really beautiful color when roasted like the one below. Pat this mix down firmly so that it sticks to the skin, cover it, and place the meat in the refrigerator. After 12 hours, most of the brine should be absorbed. Brush away any excess salt and bring the chicken to room temperature before roasting. Never cook cold meat – this takes longer and leaches the liquid that gives it such delicious taste. The spike on this roaster is relatively small, offering you the opportunity to add even more flavor with herbs. Rosemary is really strong, so I like to stuff just a small sprig along with garlic and thyme. Then it’s ready to roast!
Depending on the size of your chicken, this should take between one hour and one hour and 20 minutes if you put the oven at 375 degrees on the convection setting. If your oven doesn’t allow for full clearance of the chicken, foil the top to avoid burning. Another quick tip? Add Brussels sprouts to the bottom of the pan when there’s 20 minutes left on the clock. All the drippings will fall on them, making for a super yummy side dish.
You’ll know the chicken’s ready when you see clear liquid dripping out of the legs, or if you can wiggle the legs with tongs and they feel loose (this means that the thigh meat, which takes the longest to cook, is ready). Allow it to sit for 10 minutes before carving so that the juices can be reabsorbed into the meat. Then once it’s carved, pour some of the drippings onto the breast pieces for added moisture, and voilà! See? I told you it was good. How do you like to cook your roast chicken? Staub cast-iron vertical chicken roaster available at Williams-Sonoma for $150.
