This week’s French Fridays with Dorie recipe (Hurry up and Wait Roast Chicken, pp 202-203) is more a technique than a recipe. Dorie follows the lead of Joël Robuchon and suggests roasting the bird at a high temperature (450˚F), starting it on one side, then turning it (on its other side, then on its back) every 20-25 minutes for about an hour (that’s the “hurry up” part) then resting it nearly standing on its head for 15-20 minutes so that the juices can resettle in the breast which can sometimes be dry. Kind of like your own version of a rotisserie chicken, sans rotisserie.
It’s a clever technique (and it makes a lot of sense) although imagine trying to turn a hot chicken in a hot oven over a spattering pan? Yeah, it’s kinda awkward. I think for this you’d need some silicone pot holders – I used tongs and it was incredibly tricky.
And the result? Yes it was a crispy-skinned chicken with juicy meat. Was it better than Mr Neil’s roast chicken (see below for the link)? No, but a close *close* second. I found the higher heat for the entire time made for a lot of spattering in the oven (my pristine, new oven!) and the need to turn the bird every 20 minutes or so for an hour made for a more complicated dish than I consider roast chicken to be. Until recently we would start our bird at high heat for 15 minutes, then turn it down to a slightly lower temperature for the remainder of the time. With the new oven, we’ve found that it will cook very nicely at one temperature for the entire cook time on the “Convection Roast” setting. I’m glad I tried Dorie’s technique but not sure it’s one I’d use again.
Other roast chicken posts you might also like:
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