How Chefs Roast Chicken (Perfect Every Time)

Por Chef Billy Parisi · 90 min

Ingredientes

Modo de preparo

1. Preheat the oven to 425°F.
2. Pat the chicken dry on all sides and inside the cavity with paper towels.
3. Set the chicken on a rack over a sheet pan or plate and season all sides and the cavity generously with the salt and pepper.
4. Refrigerate uncovered for 4 to 24 hours.
5. Remove the chicken and make about 15 to 20 shallow pierces with a toothpick or skewer, going only through the skin across the thighs, drumsticks, breast, wings and back.
6. Stuff the cavity with the shallot, garlic, rosemary and thyme.
7. Fold the wings behind the back and truss the chicken.
8. Heat the olive oil in a large carbon steel or cast iron skillet over high heat until it just begins to smoke.
9. Place the chicken breast side down in the pan, then reduce the heat to medium-high. Hold it there for about 2 minutes, then use a thick wooden spoon to prop it upright for about 2 minutes, and repeat on the other side for the same time.
10. Turn the chicken breast side down... flip it so it is breast side down, reduce heat to low, add the butter and baste for 2 to 3 minutes. Flip it over and baste the top for 1 to 2 minutes. Pour off as much butter as you can.
11. Return the chicken to the pan and roast on a lower rack of the preheated oven for 45 to 50 minutes, until the thickest part of the breast reads 155° to 160°.
12. Rest the chicken at room temperature for 10 to 12 minutes before carving and serving.

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