Remember a few weeks ago, when I mentioned that I just gotten All About Roasting: A New Approach to a Classic Artby Molly Stevens? At that point, I hadn’t even made anything out of it yet. Well, I decided to begin with the most basic of all – a basic roast chicken.
Bring up roasting a chicken among foodies, and it’s quite the conversation starter. High heat, low heat, wet marinade, dry rub, brine….everyone has their own opinion. I, being somewhat wishy-washy and easily swayed, can be encouraged to try them all.
Molly Stevens brings to the table high heat and seasoning ahead of time. She encourages you to buy a smaller bird so that you can use a high heat and presalting. I did both. My pan was a little deeper than recommended which is why I only got good browning on the top – the sides of the pan kept the wings from getting good air flow. The presalting left the chicken wonderfully seasoned all the way through.
I’m not going to type in her whole recipe here…for two reasons. One it’s long, she goes into detail explaining what to expect every step of the way, and two – I love this book so much that I have decided to offer a give away next week! So one lucky reader will win their very own copy of this book!
So, tune in next week for a roasted potato recipe and a chance to win this book!!