Comments on: roast chicken

By: Emily

Emily — Tue, 29 Sep 2009 17:54:11 +0000

Let’s see… it just came out of the oven 30 minutes ago and half of my baby bird is demolished. Yes, that’s a winner!
One big issue I had was that my All-Clad pan completely stuck. I debated oiling it since I don’t own a cast iron pan to use (for shame, I know!). The skin stuck pretty badly, but I just scraped it up as best I could and enjoyed the little globs of cooked skin. (Mmmm chicken skin.) Do you suggest oiling the pan if it’s not cast-iron for the next go-around?
I made the gravy from about 2/3 cup chicken broth, 1/3 cup dry vermouth and a leek since that’s what I had and yum. I mainly just spooned the leeks onto the chicken I was eating standing over the cutting board today, but I look forward to having it more properly plated for dinner! Thanks for another delicious recipe! (The 2 day salting was worth the wait.)

By: annie

annie — Tue, 22 Sep 2009 18:31:42 +0000

Okay; I have a recipe or roast chicken that I’ve used for years, and it’s okay…but just “okay.” You had me at the pictures, and I am making my next chicken this way. We like the crispy, we like the gravy, I think it will be a hit. Thanks for this!!

By: KT

KT — Sun, 13 Sep 2009 05:44:00 +0000

What an amazing recipe! Made this tonight and I couldn’t stop eating it. Thanks for sharing :)

By: NuJoi

NuJoi — Sat, 12 Sep 2009 14:57:47 +0000

Roasted chicken is one of those things you tend to take for granted – until you eat one that wasn’t quite right. Yours looks wonderful.

By: zenchef

zenchef — Sat, 12 Sep 2009 05:33:40 +0000

mmmm.. A nice roast chicken. Comfort food at it’s best!
I remember watching an interview of Thomas Keller in which he got asked what is his favorite dish, sure enough, he answered a simple roast chicken.
Love the little fingerling potatoes as well.

By: Greg

Greg — Sat, 12 Sep 2009 04:24:03 +0000

Preheating the skillet is definitely a good idea.

By: Adrienne

Adrienne — Fri, 11 Sep 2009 02:27:51 +0000

I’ve been making this chicken for a few years now (comes of reading the Zuni Cafe cookbook and Bouchon), but hadn’t thought to put the herbs or to make the gravy. So.
a) I concur. This chicken is a miracle. It always, always works, and it is ridiculously, gorgeously delicious.
and also
b) Oh boy! I need to go find a small chicken! I want to try with gravy!!! Thank you!

By: Winnie

Winnie — Thu, 10 Sep 2009 17:21:06 +0000

Beautiful looking chicken.
I love perfectly roasted chicken- so simple and delicious!
I’ve never paid much attention to drying the chicken before- will try this next time!
Your potatoes look fabulous, too!

By: Karine

Karine — Thu, 10 Sep 2009 14:09:05 +0000

Your roast chicken looks delicious! And thanks for the tips on how to prepare it :)

By: Kitchen Butterfly

Kitchen Butterfly — Thu, 10 Sep 2009 09:13:19 +0000

Yummy. Lovely piccies. Its brekkie time in Europe but I’m hungry for some chicken. Maybe the full English would do