我的烤鸡秘密揭晓

一两年以前,我摆脱我的烤盘中。Not because I’m anti-roasting pan, or because I needed the space, but because I realized that my roasting pan had a non-stick surface and that I’d been scratching it up with a metal spatula over the years and that there was a teensy, tiny chance I’d been exposing myself and my loved ones to carcinogens whenever I roasted a chicken and that we’re all going to die and it’s all my fault.

So these days, when I roast a chicken, I rely on my largest cast iron skillet. Frankly, I think it works better. And I riff on心爱的托马斯凯勒烧鸡秘方,我一直在过去的八年s, combining assorted root vegetables and potatoes and garlic in the bottom of the pan with a splash of vegetable oil, salt, and pepper, and then topping it with a chicken that I stuff with thyme and garlic, also rub with vegetable oil, before sprinkling with lots of salt and pepper. Only, I’ve been much bolder with a certain ingredient to really make my roast chicken shine. Can you guess what it is?

Hint: it starts with the letter “b” and it rhymes with shmutter.

这是正确的,黄油。

要知道,除了PBS,我最大的来源地之一烹饪灵感Instagram的。我跟很多厨师和食物的人在​​那里,而不是很久以前,我一直在寻找Ludo Lefebvre’s feedand he positively slathered a chicken in butter. Ludo’s food at Trois Mec and Petit Trois is some of the best French food in L.A., so when I saw that, I made a mental note: the next time I roast a chicken, I’m going to use more butter than usual.

你知道吗?它使一个很大的区别。

它不仅让你的烤鸡湿润,这也有助于它棕色粉墨登场。我的意思是,在昨晚的鸟只是看看。

The other big step I’ve been taking has to do with cooking time. In the past, I used to worry about overcooking the chicken; now I worry about undercooking it. Through my various roast chicken experiments, I’ve discovered that the longer I let it sit in the hot oven, the better it gets. Very rarely does the breast dry out (probably because of all of that butter) and the legs and dark meat get properly done, they become almost fall-off-the-bone tender. My new procedure: start at 475 for 20 to 30 minutes, until the outside is really brown, lower to 425 and then cook for an hour more. So 90 minutes total.

其他的事情怎么办?Once the pan’s out of the oven, I lift the chicken off, put it on a plate or platter to rest, and, after tossing the vegetables around a bit with a metal spatula, I stick the pan back in the oven to get the vegetables even more caramelized.

The dirty secret about this roast chicken recipe is that it’s not about the chicken at all, it’s about the vegetables. They get infused with all of that chicken fat and butter and salt and then get super brown and sweet and I’ve had many a friend nod happily when they try my chicken, but then swoon when they try the vegetables. (See: my friend Ryan proving this point.) (Actually, it looks more like he’s finished his vegetables and he’s recoiling from Craig.)

最后,昨天晚上,我想通了,为我的烤鸡的完美方式。炒到所有的蔬菜上一个大盘子,然后用大刀砍的鸟儿一样,并在上面放置件,洒香菜一切。

谁不希望看到他们的餐桌上,特别是当它开始变得寒流之外?与第戎芥末,一瓶黑比诺的发球局,而这几乎是完美的烤鸡晚餐,据我而言。你可以添加一个沙拉,但毕竟是黄油?您只能将自己开玩笑。