Hammersly Bistro's Roast Chicken

[QSis]

One of my supermarkets has whole Perdue Oven Stuffer Roasters for 97 cents a pound. So I got one.
I cannot remember the last time I roasted a whole chicken. I looked up a recipe in my files that I've made years ago, a recipe that was the rage in a popular Boston restaurant called Hammersly's Bistro, owned by chef Gordon Hammersly. Evidently, one of his most popular dishes with his customers was his whole roast chicken.

So, I made the recipe, I did use the suggested 350 oven temp, adjusting the cooking time since my chicken was bigger than his. I didn't use potatoes since I found premade stuffing at Whole Foods for half price. Was not great, BTW.

My chicken was pale, and I'm all about the skin. Pffft. I butchered the carving of the bird. It was VERY juicy and the breast meat was perfect. The dark meat was fully cooked, too. I have to think that Chef Hammersly knows a whole lot about this that I don't - I didn't get the flavors that I put in the smear (Dijon, herbs, lemon).

I need lessons in roasting and carving whole chickens.

Lee

 

[RobCooks]

LOVE a whole chicken, make them at least 4 times a year. I still stuff chickens and turkeys despite the uninformed who say it's dangerous. And traditional T'giving sides, generally. Personally, I don't care about the skin, but rather the meat underneath. If you want crispy skin, just hit it with a heat gun nice and close to crisp it up. Takes less than 1 minute and you'll be a superstar for those that care. You can even hit it with dry or fresh herbs for a true professional look and taste just before crisping. Just a hint intended to help.

 

[SilverSage]

Best roast chicken recipe ever is the famous Zuni Chicken recipe

Roast Chicken with Bread Salad

This roast chicken from chef Judy Rodgers requires a 24-hour salting period to allow the seasoning to penetrate deeply and a high roasting temperature for a supremely crispy skin.

www.foodandwine.com

If you haven't tried it, you should. It's worth the effort.

You may get more info on it on a fb group.

 

[QSis]

Best roast chicken recipe ever is the famous Zuni Chicken recipe

Roast Chicken with Bread Salad

This roast chicken from chef Judy Rodgers requires a 24-hour salting period to allow the seasoning to penetrate deeply and a high roasting temperature for a supremely crispy skin.

www.foodandwine.com

If you haven't tried it, you should. It's worth the effort.

You may get more info on it on a fb group.

I'm game! Printed out to try.

Thanks, Kathy!

Lee

 

[AletaCrossley]

Great effort! For crispier skin, try starting at 425°F for 20 minutes, then lowering to 350°F. To boost flavor, rub the smear under the skin directly on the meat. Carving takes practice start with legs and thighs, then wings and finally the breast. It still looks delicious!

 

[SilverSage]

Great effort! For crispier skin, try starting at 425°F for 20 minutes, then lowering to 350°F. To boost flavor, rub the smear under the skin directly on the meat. Carving takes practice start with legs and thighs, then wings and finally the breast. It still looks delicious!

Wrong!