Whole roast chicken, back and thighs seared in cast iron then roasted
J. Kenji López-Alt · ♥ 12.1K likes · 716.8K views · 22 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole whole chicken
- 2 tsp kosher salt
- fresh ground pepper
The day before, salt the chicken on all sides and inside with about 2 tsp kosher salt and a dusting of pepper.
Puncture the fat deposits on the breast and legs all over with a skewer, around 30 or 40 punctures per deposit per side, so the fat can render out.
Cut small slits where the legs meet the backbone and where the breasts come in, as more channels for fat.
Tuck the wing tips back. Truss: leave a foot or two of twine, wrap it around the breast and cross it, then wrap each leg a couple of times and both legs together; tie off tight.
A simple truss
Preheat a cast iron pan on high until smoking hot and add a smidge of oil (around 450 to 500 degrees).
Prop the chicken on its side against the pan edge so each thigh sears directly on the pan; aim only for pale golden brown, about 5 minutes total in the skillet.
Rest it overnight in the fridge uncovered on a rack so the skin dries a little; no more than two nights, or the skin turns leathery.
Why rest it uncovered on a rack
Insert the thermometer through the thickest part. Brush the chicken once with its own rendered fat, not butter, which adds water.
Roast in a 425F convection oven (450F without convection) until the center of the breast reaches 150F; about 40 minutes to an hour, 50 minutes here, rotating once.
- Yukon Golds
- water
Meanwhile, parboil Yukon Gold potatoes in water until soft, then toss them in the chicken fat and roast.
Pull the chicken at 150F in the breast; carryover takes it toward 155. Check the legs are above 165F in the deepest part of the joint.
Pulling at 150 and checking the legs
Pour the chicken fat over the potatoes. Rest the chicken until it falls to around 145F so the juices redistribute.
Untie the string. Pull each leg out, nick the skin, work it off taking the oyster, and divide into drumstick and thigh.
Cut the breasts off the bone close to the carcass (removing the wishbone while raw makes this easier), and split each breast in two. Chop the carcass for stock.