Over the last 4 years, I have shared over 0 recipes desserts with you, and all this time after question was asked and again:. "what do you really want to eat" I understand I mean, it seems ridiculous to have a lot of candy in the house and obviously if I know how to cook I have to cook too right? well not exactly ... until recently, I have always been a "cook 1 / 2x a week person", based primarily on the convenience of NYC to go. You can very well have something delivered at any time of day, so after a baking day, I often feel less excited yet another kitchen project that we would find us eating Pad See ew or our local BBQ place.
Having a child is a game changer, however. I mentioned before, but I really like to cook now more than ever. 3 people have shared a meal (even one of them tiny) really gives me the motivation to prepare good food for my family. This chicken my friends, is just too good. My dear friend Tricia shared the recipe with me shortly before Hugo was born, and we made dozens of times since. She described it as the meal that makes you feel like Superwoman and man is it true. Considering how easy this thing is to do, it is sure impressive. Serve with a green salad or grilled vegetables and you have yourself an amazing dinner.
Would you believe that to make this meal you really need 2 ingredients? The course chicken and salt. Lots of salt. Pepper does not hurt of course, and I used it of course, but the salt is important. Salt both inside and outside of the bird given the most perfect crispy skin and juicy meat melts in the mouth. I am a girl of white meat chicken breast on this thing is crazy. So juicy, so tender and full of flavor, even without many herbs and butter. Who will that keep everything as dry as actually resulted wet possible, juicy chicken?
This technique belongs to the genius Thomas Keller (Bouchon fame,) and I think he found culinary gold. I really think when I say this is the last chicken recipe you need. It is almost perfect, really easy, and most importantly simple. I discovered that my favorite classic recipes generally are
Note: Learning to tie a chicken is really very easy, and a must-do for this recipe for success. I found this photo tutorial to be super helpful in controlling this!
- A 2 to 3 pounds of chicken breeding room temperature *
- kosher salt and freshly ground black
- Preheat oven to 450 ° F. Rinse the chicken and dry well with paper towels, inside and outside . The less he smokes, the drier heat, the better.
- Salt and pepper the cavity and truss the bird. (This helps the chicken cook evenly!)
- Now, salt the chicken-pour about a tablespoon of salt on the bird and use your hands to make sure it covers evenly the together. (You should still see the salt crust on the chicken after it roasts.) Season with pepper.
- Place the chicken in a pan or roasting pan and, when the oven is ready, place the chicken in the oven. Let alone: even open the oven. Roast until he was 50 to 60 minutes. Remove from oven and pour the chicken with the juice and let stand 15 minutes before removing the string and serve.
* it is really important that the chicken is room temperature before salting and trussing it. Here's how it cooks so quickly and yields so perfect on the results trust me! :)