Chicken
Roast chicken
Principles
- Spatchcock is a good way to prevent overcooking of breast and undercooking of legs.
- Mix salt and baking powder (~2:1) and dry-brine. Salt draws out water and make skin crispier. Baking powder produces CO2 gas that makes the skin crispier.
- Herb-Mayo (Garlic powder, herbs, mayo) can be rubbed just before going into the oven.
- High-heat (~450F) convection to brown the chicken well. The temperature can be lowered (~350F) to prevent burning of skin.
Spatchcock
- cut both sides of the backbone with scissors or kitchen shears.
- Flip and press the breast to make it flat.
- Tuck the wings.
- pinch many holes with a skewer to fatty areas to help fat to render.
- Dry-brine and wait for several hours to overnight.
Jus
- Brown the backbone, add onions, carrots, celeries, deglaze with wine or water. Boil.
- Strain, reduce, put butter, lemon juice, herbs, salt, pepper etc. to make thick jus.
Recipes