ISO: ISO: AngAk - The salted and refridgerated (versus brined) high-roast chicken worked out fabulously!

In Search Of:
D

deb-in-mi

Well-known member
I could not get over how incredibly moist the breast was. Heck - I've never had it so moist except for once in a restaurant!

I didn't follow the explicit instructions from the Cook's Illustrated - didn't have it in front of me. I butterflied the chicken - salted it and put it in the fridge for about 6 hours. Then rinsed it off and followed the 'high-roast' recipe. It was truly wonderful - a recipe I will repeat over and over. And those potatoes...oy vey - they were wonderful!

Deb

 
I'm thawing another chicken & plan to make this again tomorrow. Just bought that special Reynolds

wrap that Ang recommended.

 
This is my new fav way to do a chicken! The Zuni Cafe method

is what I have been doing, 3/4 t salt per lb. of chicken, plop in the fridge for a day or so in a large zip lock bag, then roast at 425. Per the Zuni method, you can salt it 1-3 days before roasting, but I like it 1-2 days max. The counterintuitive thing is to not rinse the bird before roasting. I don't follow their method for roasting, it involves preheating a pan on the stove and turning multiple times. I just roast it 30 min breast side down then turn over and roast until done. Ang, I will look for your post! have any of you made a glaze you like? last week I used vidalia onion jam from a local store as a glaze and it was wonderful but made a mess in the roasting pan. smileys/smile.gif

 
Foil on the bottom and up the sides a bit is extending the life of my cheap-o Ikea roasting pan smileys/smile.gif

Love the vidalia onion jam glaze idea! I'll have to tell my mom--she has much readier access to Vidalia's than I do, at the moment. smileys/wink.gif







---
Smetana's Glasses

 
I agree - I shouldn't have rinsed the salt off....

the meat was a tad bland and I did salt it. But fabulously moist:)

Deb

 
Very moist chicken breasts....

This is how I do it and they come out incredibly moist!
Put FROZEN breasts in a pot and just cover with water. Bring to boil, turn to simmer, put a lid on, and simmer for 15 min. Remove from heat and let sit in the hot water (with the lid on) for about 15 min. A little more if they are huge breasts. I've always made them this way and not only is it easier, they come out SO good!

 
cheezz, have you ever tried doing this using chicken broth instead of water?

The results will give you even more flavor to your chicken AND you end up with an even better broth to use for something else!

 
Yes, that, plus removing as much fat from under the skin & inside the chicken, as possible. My

oven still looks good. This is the only way I'm roasting chicken from now on.

 
You must log in or register to reply here.
Back
Top