Had a hankering for roast chicken for tonight's dinner.
This afternoon needed to pick up a chicken to roast so went over to Whole Foods which is the most convenient market to my house at the moment(causing me to develop a real love/hate relationship with the place). They had "organic air chilled" chickens on sale...so picked one up.
Brought it home, salted liberally added some pepper, garlic, and smoked paprika.
Preheated oven to 500 as I usually start my chickens at this temp and then turn down to 325 after about 15 minutes at the high heat. Stuck chicken in, set timer. Timer went off, came in stuck probe in and...
forgot to turn oven down. I was confused when the thermometer alarm sounded much earlier than it should have. This was when I discovered I'd roasted my chicken at 500 degrees for 40 minutes!
Pulled it out...let it rest, carved it. well, well well...it was really juicy and tasty! the skin was super crisp and tasty as well....
No flipping and no dry brine like the Zuni recipe...but whatever "air chilled " actually implies , it meant it had a nice dry skin when I brought it home...and the accidental very high heat....
I was afraid I'd have a total disaster on my hands but instead it was a very good Zuni like chicken.
Updated 1 year ago | 61
Updated 1 year ago | 14
Updated 1 year ago | 7
Updated 2 years ago | 16
Updated 1 year ago | 64