I'VE BEEN WRITING UP RECIPES FOR MORE THAN 25 YEARS. IT'S HARD NOT TO REPEAT ONESELF, BUT IN THIS CASE, IT IS INTENTIONAL, BECAUSE MY PERSONAL HOLY GRAIL IS THE PERFECTLY ROASTED CHICKEN; ONE WITH JUICY WHITE MEAT, TENDER DARK MEAT AND A CRACKLINGLY CRISP SKIN. I'VE TRIED BROWNING THE CHICKEN FIRST ON BOTH SIDES BEFORE FINISHING IT IN THE OVEN. MARCELLA HAZAN HAS YOU STUFF THE CAVITY WITH A WHOLE LEMON AND ROAST IT FIRST BREAST SIDE DOWN. THOMAS KELLER SEARS THE UNDERSIDE IN A CAST IRON PAN BEFORE STICKING IT IN THE OVEN. HIGH-HEAT ROASTING (425º-450º) IS NOW DE RIGEUR. RECENTLY, HOWEVER, I SAW A CLIP OF JULIA CHILD ROASTING A CHICKEN. THERE WAS NOTHING EXTRAORDINARY ABOUT IT, EXCEPT FOR ONE DETAIL: HALFWAY THROUGH THE ROASTING, JULIA POPS A HUNK OF BUTTER IN THE PAN (CAST IRON IS IDEAL) AND BASTES THE BIRD EVERY TEN MINUTES UNTIL IT'S DONE. THE BUTTER BROWNS QUICKLY, SO FOR AROUND 30 MINUTES YOU'RE BASTING WITH BROWN BUTTER. THE RESULT WAS THE CRISPIEST SKIN I'D EVER ACHIEVED AND A JUICY, SUCCULENT CHICKEN. PA-KAW!
HEAT OVEN TO 450º
PULL OUT ANY EXCESS FAT FROM THE CAVITY. RINSE CAVITY WITH RUNNING WATER. DRY THOROUGHLY WITH PAPER TOWELS.
SEASON THE CAVITY SALT AND SEVERAL GRINDINGS OF FRESH PEPPER. STUFF IT WITH THYME, PEELED GARLIC CLOVES AND HALF A LEMON.
TRUSS THE CHICKEN IF YOU KNOW HOW OR TIE THE LETS TOGETHER WITH BUTCHER'S TWINE.
GENEROUSLY SALT THE SKIN.
IF TIME PERMITS, SET THE BIRD ON FOLDED PAPER TOWELS ON A DINNER PLATE AND CHILL FOR SEVERAL HOURS (OR OVERNIGHT). THIS DRIES OUT THE SKIN SO IT BROWNS MORE EASILY.
TAKE THE CHICKEN FROM THE FRIDGE AN HOUR BEFORE ROASTING TO LET IT GET TO ROOM TEMPERATURE.
HEAT A CAST IRON PAN FOR 2 MINUTES ON TOP OF THE STOVE. ADD A SPLASH OF OIL AND LAY IN THE CHICKEN. BROWN BOTTOM FOR ANOTHER 3 MINUTES.
STICK IT IN A BACK CORNER OF THE OVEN WITH THE LEGS FACING THE CORNER.
ROAST FOR 20 MINUTES.
ADD THE BUTTER TO THE PAN AND ONCE IT MELTS, BASTE THE CHICKEN EVERY 5-10 MINUTES FOR THE NEXT 30 MINUTES OR UNTIL THE JUICES IN THE THIGHS RUN CLEAR.
REMOVE FROM THE OVEN AND CONTINUE TO BASTE FOR ABOUT 10 MINUTES. REMOVE THE TRUSSING STRING, SET ON A WARM PLATTER AND SERVE.
SERVES 4
Ingredients
