Oh my, yes! Juicy. Tender. Perfectly cooked. Easy. Hooray for Cook’s Illustrated. They finally figured out how to do it and have given us the technique. I don’t know about you, but I never seem to be able to get a roast chicken to look or taste like the ones you can buy from the rotisserie at the grocery store, or Costco. Those always seem to be golden brown and juicy (unless they’ve been sitting there too long).
The recipe came from the most recent issue of the magazine (Sept/Oct 2011). Unless you are a subscriber to the online version (a different fee from being a hard-copy subscriber as I am) you can’t access this recipe online. So I’m going to have to give you a synopsis.
The short story is: heat a 12-inch frying pan in a 450° oven. Dry, oil, salt & pepper a whole chicken. Set chicken in the hot frying pan breast side UP with meat thermometer. When breast meat reaches 120° or thigh at 135°, turn oven OFF (yes, really). Leave in oven until breast meat registers 160° or thigh 175°. Remove from oven, tent lightly 20 minutes. Carve and serve.
Every time I read an article in Cook’s Illustrated I’m astounded at the creativity of the staff. They come up with innovative ideas to solve cooking problems that I certainly can’t. In this case it’s all about having the thigh meat get a jump-start in the cooking process, since it usually takes longer to reach 175° than it does to get the breast meat cooked to 160°. As we all know, if we wait until the thigh is done, usually, the breast meat is past its peak and dry. Why didn’t I think about putting the thigh meat in contact with a hot frying pan surface?
The preparation is SO simple. The baking is easy, as long as you have a good meat thermometer – one that will beep at you when something reaches temperature. You don’t want to go beyond the temps or you’ll end up with overcooked chicken. I had a really large chicken, so the approximate timing was a little longer in both parts of the baking process, but the results were fantastic. I’m so happy!
What I liked: how easy it was; hot delicious it was – tender, juicy. No question, this is going to be my new method of roasting a chicken. The leftover meat was tender as could be, both breast meat and thigh.
What I didn’t like: well, it wasn’t quite as golden brown as I’d hoped. But overall, it was fantastic, so I don’t want to complain that the skin wasn’t quite as brown as I’d have liked. We don’t eat the skin anyway.
Weeknight Roast Chicken
Recipe By: From Cook’s Illustrated magazine, Sept/Oct 2011
Serving Size: 5
NOTES: The reason this works is because the thigh meat gets a jump-start when it comes in contact with the hot frying pan, so it ends up cooking about the same amount of time the breast meat does.
4 pounds chicken — 3 1/2 to 4 pounds
1/2 teaspoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon olive oil — or grapeseed oil
1. Adjust oven rack to middle position, then place a 12-inch skillet in the oven and heat it to 450°.
2. Combine salt and pepper in a small bowl. Pat chicken dry with paper towels. Rub the entire surface of the chicken with the oil, then sprinkle the salt and pepper mixture all over the chicken.
3. Remove pan from the oven and place chicken, breast side up, in the pan. If you have one, insert a meat thermometer in the breast, sticking the probe in at the neck end, fairly close to the breast bone, but not touching the bone. Alternately you can place the probe in the thigh, by pushing the probe inbetween the tip of the breast and the thigh and angle probe outward slightly so it enters the thigh meat in lower part of the thigh.
4. Place pan back in the oven and roast at the preset oven temp for about 25-35 minutes, until the breast meat registers 120° or thigh at 135°.
5. Turn oven OFF and continue roasting in the oven for another 25-40 minutes, until the breast meat registers 160° or the thigh at 175°.
6. Transfer whole chicken from pan to a carving board (with a moat around the outside, if you have one) and loosely tent the chicken with foil for about 20 minutes. Carve and serve.
Per Serving (assumes you eat all the skin too): 589 Calories; 44g Fat (68.3% calories from fat); 45g Protein; trace Carbohydrate; trace Dietary Fiber; 239mg Cholesterol; 1311mg Sodium.