We've worked with Bosch to share tips and clever tricks that will help you get the most out of your kitchen every time you cook. When it comes to roasting chicken, the side opening oven from Bosch ensures a simple and uniform cooking.
Roast chicken is mine everything staple: weekdays, dinners, cozy weekends and not too sad desk lunches. My "go-to, never-fail" method is kindly offered by Barbara Kafka, writer and writer of cookbooks winning the James Beard award. His brilliant recipe for roast chicken has changed my appearance with emphasis on small but important details, such as a super hot oven (hello, crispy skin) and simple and effective condiments (join the party, tender and tasty meat) .
Thanks to some experimentation and some expert advice, there are some additional tricks that I also hold for myself. Check them all down and you'll be well on your way to a perfect roast bird.
For the most crispy skin, dry the bird before roasting it. The super hot oven in Kafka's method helps you get there, but Food52's Ella Quittner suggests a further step for the crunch: "Leave the chicken out in your fridge the night before you intend to cook it, then it becomes more crispy. when you roast it. "Do not have all night? You can caress the skin and peel with a paper towel or even let a hairdryer dry on your skin before roasting it.
Trellis or less trellis? It's an age-old debate, and no one, from chefs to food writers, can agree that they tie or tie the chicken with kitchen twine so that the legs and wings stay close to the body. ) is in reality necessary. According to Kafka's recipe, the trellis is not required and the omission of the step actually helps the bird cook faster. (If you have to, here's a guide.)
Or you can try the spatchcocking method. Avoid the debate about the trellis with spatchcocking, that is splitting on the back bone and flattening your chicken. "You're raising your legs and putting them on the same level as the rest of the chicken so that everything works smoothly," says Quittner.
Do not skimp on the s & p, especially on salt. Do not be shy now – apart from adding flavor, salt actually draws moisture from outside (producing an extra-crunchy skin) while it blocks the moisture in the meat, making it even more juicy and flavorful.
Rub the herbs and garlic under the skin. For a touch of extra flavor, Quittner suggests adding garlic, mixed herbs, olive oil, butter and other seasonings in the mix. Simply cut some cracks in the bird's skin, fill the mixture below and rub it. Do not worry about the exact measurements: this is a great opportunity for freestyle (and it's practically impossible to make mistakes if you choose the flavors you know you like).
Stuff the bird with aromatics. "If you do not smear the chicken, make sure you always fill the cavity with aromatic products, like halved lemons, red oranges, shallots, scaled onion, celery leaves, herbs and garlic," says Quittner. Barbara Kafka is on the same page and her recipe suggests that you should not be afraid to think outside the box.
Do not cook your bird too much or too little. "You know your chicken is finished when the juices work clear"Quittner says: a simple way to know for sure if it is cooked thoroughly is to use a meat thermometer, the safe internal temperature for a whole roast chicken is 165 ° F, according to FoodSafety.gov. To get the right cooking time, I follow the Kafka recipe guidelines: 10 minutes per pound of chicken at 500 ° F in a normal oven and 450 ° F in a convection oven, which distributes the heat more evenly around the food .
Let a mix of vegetables absorb drips. For an effortless side dish, Kafka's recipe suggests adding hardy vegetables like scaly shallots, sliced carrots, halved fingerling potatoes or onion onions in the pan so that they cook in the schmaltz while dripping from the chicken (this also prevents smoking or sputtering during toasting). Make sure you do not do it overflatten the pan with vegetables or other ingredients: "It will reduce cooking time and prevent vegetables from becoming crispy," says Quittner.
We firmly believe that the difference is in the details and that small things can have a big impact, like the Bosch side opening wall oven. Roast oven convection mode offers 25% faster cooking and ensures crisper skin, while the side door is ideal for easy access for large roasting trays.