We’re gonna get straight down to business today folks. We’re talking how to make succulent chicken at home that will probably be the most comforting thing you will eat in a long time. I’m not sure if this would be my death row meal, but it’s way up there in the rankings and learning how to properly roast a beautiful chicken is an art. One that I do believe every human should learn because it really is delightful. I have several ways to roast a chicken but this one has become the recent fave and John said that this had to be the next newsletter recipe because it’s just too good. So, I’m happily obliging him and here we are.
Before we get into the actual recipe, I’d like to breakdown how to approach a whole chicken because these steps are really where the magic lies. So, I urge you to continue to read through this little chicken essay before you head to the recipe. It will be a true game changer.
Choice Matters
If you haven’t watched the doc on Netflix “You Are What You Eat” you might want to put that on the list, especially if you and your family’s diet consists of animal protein. I’m glad that the word is getting out on factory farming and how meat is raised and produced here in the US. Be choosy with your animal protein. We use Butcher Box here for all our beef, poultry, and fish, but if you’re buying at the grocery store try to get organic if you can. If you have the option, for chicken, air-chilled/ organic/ pasture raised is the way to go. Typically, when chicken is processed, it’s submerged and chilled in chlorinated water. Air chilling the chicken, is a longer process where instead of being submerged, it is blasted with air. This process is a slower process and therefore makes the chicken a bit pricier. Air-chilled chicken will taste better because its natural flavor isn’t being diluted and you will also render a crispier skin, if that’s your thing. Bottom line: buy the best chicken you can afford. Quality does make a difference. If my local Whole Foods or butcher happens to have high-quality chicken on sale, that’s when I buy it and freeze it for later.
Let it Breathe
If you want that crispy, golden-brown, succulent chicken on your dinner table, give it some air. The night before you plan to cook bone-in, skin-on chicken whether it be a whole chicken or chicken parts, you need to get rid of some of the moisture. 24 hours before or even the morning of, unwrap the chicken, pat it down dry and coat it in a thin layer of salt. Stick it back into your fridge uncovered. Just make sure it’s not touching any other food or parts of your fridge. This will help season the chicken, dry out the skin and draw out some of the moisture, yielding a juicy, tasty bird.
Spatchcocking is the Key
We all love the way a whole chicken looks after it comes out of the oven but nowadays, I rarely cook it that way. For me, it takes too long and cooks less evenly than a spatchcocked chicken will, so for obvious reasons Spatchcocking has been my go-to method. I’ve attached a little video of how I do it below, it’s easy, but I must tell you, you need a sharp pair of shears or a knife.
Keep reading with a 7-day free trial
Subscribe to Cook With Confidence to keep reading this post and get 7 days of free access to the full post archives.