Why can’t I roast chicken without freaking out? The first time I tried, in December of 2006, was so traumatic that I never did it again. After taking a year to recover, I finally tried again a week or two ago, and once again didn’t have the best of luck, despite a tasty outcome.
I saw Zuni Cafe’s salt-roasted chicken technique on AT’s The Kitchen and thought it looked great and easy. I acquired a small chicken. I gave it a nice salt massage and stuck packets of herbs under the skin, as directed. I may have stuck those packets under the skin on the wrong side of the chicken, I’m still not sure.
I let it sit overnight in the fridge, and followed all the cooking directions (except, possibly, putting the chicken right-side up to begin with?)… I flipped it one extra time when I decided it was upside down, but that can’t account for it taking 20 extra minutes to cook, can it?
I did a bad job of cutting the poor thing up, but the meat was juicy and flavorful–I will definitely try the salt rub again. I honestly think part of my problem is with the new stove–the oven temperature varies wildly (last night I had it on 325 and it was going from 250 to 350, and I wasn’t opening the door). I will call Viking this week to see if they need to calibrate it or something.
I sauteed broccoli and marinated cherry tomatoes in vinaigrette, and made some israeli couscous (Ben’s favorite) to go with the chicken.
Help me stop being so scared of whole chickens! I’m very tempted to just start buying the rotisserie ones, all nicely cooked for me.