Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking


Roast Chicken Technique


Home Cooking 43

Roast Chicken Technique

richburgfoodie | May 18, 2011 08:27 AM

I love roast chicken and the variations of time, temperature and seasonings are extremely diverse. What is the best combination to produce a tasty, succulent and consistent product? I've tried breast down at high heat then turn over and finish at low heat, drunken chicken, brining, butter under the skin, etc. Is there a consensus on what is best?

Want to stay up to date with this post?

Recommended From Chowhound