Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos: Crispy Roast Chicken Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Tuesday 17 February 2015

Crispy Roast Chicken Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Crispy Roast Chicken Biography

source (google.com.pk)

A roast chicken with crispy, golden skin is a glorious thing. But cooks face a dilemma: how to crisp the skin perfectly without overcooking the flesh beneath it? The answer is that you need to divide and conquer by separating the tasks of cooking the meat from crisping the skin. This recipe uses some easy prep steps and a two-step cooking process to first cook the flesh to our preferred degree of doneness—144 °F / 62 °C —and then to quickly finish the chicken with a very high temperature roasting step that yields remarkably crispy skin.

Taking a two-step approach to roasting a chicken, or even a turkey, is well worth it in our opinion. You can go from good to great by planning ahead and taking a few extra prep steps that include a unique method of trussing, lightly brining the flesh, and pre-drying the skin. This is what we do to achieve our perfect roast chicken.
Scale recipe ...
SCALE
    x½
    x1
    x2
    x4
UNITS
    grams
    ounces
1
ea
Chicken, whole
25
g
Salt
500
g
Water
Equipment
Butcher's twine,
Brine injector,
Thermocouple thermometer (optional),
Thermocouple probes (optional),
Meat hooks

Forks
    Carmelo deiana's Version Of Ultimate Roast Chicken
1
1
ea
Chicken, whole
    Use your fingers to pry the wishbone from the chicken, which will make the roast chicken easier to carve.

    Stretch the legs out and tie the ankles together with several windings of butcher's twine. The chicken will be suspended by this twine, so avoid having only a few windings that could fail and cause the bird to fall during the roasting step.

    Fold the wings behind the back. This will prevent them from burning during the high-temperature roasting step.

    Hang the bird by grasping the legs with one hand and use your other hand to grasp and stretch the skin taut over the breasts.
2
500
g
Water
25
g
Salt
    Prepare the brine by dissolving the salt into the water.
3
    Use an injection syringe to brine the breasts without puncturing the skin. Make two injections into each breast from the top and two injections into each breast from the bottom.

    Retract the skin to make the injections. Any punctures or holes in the skin will tear open during the roasting step—keep this in mind when purchasing your chicken.

    You should inject about 25 g of brine with each injection, so 200 g in total. Don't be surprised if some of the brine leaks out.
4
    Inject 75 g of brine into each thigh, also without puncturing the skin by injecting into the thigh from the inside of the body cavity.
5
    Use a meat hook to hang the chicken by its legs in your refrigerator. Place a drip tray beneath the chicken and let it dry for about 3 days.

    After drying, the skin should feel dry to the touch and have a translucent appearance where it’s stretched between the body and thigh.
6
    Preheat oven to 165 ˚F / 74 °C.

    Hang the chicken from the top rack in the center of the oven. Place a thermocouple probe into the thickest part of the breast without puncturing the skin.

    Use the thermocouple reader to monitor the core temperature of the chicken. We recommend cooking to a core temperature of 144 °F / 62 °C, which takes about 2.5 hrs for a 1.6 kg chicken.

    Once the chicken has reached the desired core temperature, remove it from the oven and hang it while you raise the temperature of the oven for the roasting step.
7
    Increase the temperature of the oven to 565 °F / 295 °C (or the highest temperature possible) with convection turned on.

    When the oven reaches the new temperature, carefully return the chicken to the oven by hanging it from the center of the top rack. Close the oven door and roast for 7 minutes.

Note: Many ovens will not reach 565 °F / 295 °C, and convection is not a feature on every oven. At lower temperatures, and without forced airflow, expect the searing step to take longer. The goal is to roast the chicken until it has crispy, golden-brown skin without overcooking the meat more than necessary.
8
    Carve the breasts and legs from the chicken, then turn the bird over to remove the “oysters” and crispy skin from the back of the bird.

Crispy Roast Chicken