TIME TO PREP & COOK: 75 Minutes
EQUIPMENT NEEDED: Roasting Pan & Rack, Chef’s Knife
SKILL LEVEL: Intermediate
Study No. 01: Roasted Chicken
The Intent
This recipe focuses on getting a classic roasted chicken right: perfectly crispy skin and juicy, tender meat. By elevating the bird on a rack, we allow heat to circulate evenly, meaning you get a better result with less effort.
The Process
Prep: Take the chicken out of the fridge 30 minutes before you start. Use your Chef’s Knife to trim any extra fat, and pat the bird completely dry with paper towels—this is the secret to crispy skin.
Season: Season the cavity and the skin generously with kosher salt. Tie the legs together with kitchen twine; this helps the bird cook evenly.
Setup: Preheat your oven to 450°F (230°C). Place the bird onto the Roasting Rack inside the pan. The rack is key here—it lets the hot air reach the bottom of the bird.
Roast: Place it in the oven and let it be. No need to baste or turn it. The high heat does the heavy lifting for you.
Rest: Once the juices run clear (or the meat hits 165°F), take it out of the oven. Let it rest for 15 minutes before carving. This keeps all those juices inside the meat.
Recommended Tools
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Roasting Pan & Rack
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Chef’s Knife
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