ffwd – hurry-up-and-wait chicken

This week’s recipe is mostly a simple one – good for this time of year. And despite some of the gymnastics involved, because it’s roasted at such a high temperature, the chicken cooks very quickly.

This can be as simple as a chicken, salt, pepper and butter. I used a seasoning blend, but nothing fancy. Certainly some garlic inside or other fresh herbs wouldn’t go amiss – just don’t put too much to change the timing.

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The whole idea behind this roasting method is to cook the bird on different sides to prevent the juices from settling out – or more accurately, settling outside of the breast area where poultry can sometimes be dry. The bird gets placed, then rotated into each succeeding position. I suppose with a big enough oven, it could be done on the rack, but that seemed unreasonably dangerous to me. With it sitting on top of the stove, it was easy enough to re-position the bird.

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Once it’s reached it’s desired doneness, after about 45 minutes, the bird is removed from the oven, then manipulated into a rather unglamorous position, backside in the air. Kind of like those oh-so-funny pictures of mom leaning over for a package on Christmas morning. It gets propped up in a bowl (at least that’s how I read the directions, but in my typical fashion, I wasn’t willing to dirty up a bunch more dishes…so I left it in the original baking dish and positioned it resting on a small bowl). 

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Here’s where the wait part of hurry-up-and-wait-comes in. The bird is supposed to rest for 10-20 minutes. I decided on 20 because I thought there might be a reason for the high end of the wait – why not go all in!

At the end of the wait, I sliced the bird, and the breast meat was indeed very juicy.

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So, it was pretty nice. What did I think? Well, I wondered the whole time I IMG_2046why I didn’t use this… or even this.IMG_2047 and forget about the whole flipping effort by just roasting it upside down. But all of that said, the bird was very nice. And the juices will make some fabulous chicken stock and then soup. Was it the method? I’m not sure. Dorie has gotten me into buying a higher class of bird…so I usually don’t have any problems with a dry chook with my normal recipes. But this was fun to try, and did produce a nice result. It will be interesting to see how the other Doristas fared with this cooking method. You can look for them here.

19 thoughts on “ffwd – hurry-up-and-wait chicken

  1. I think I feelexactly as you seem to feel. This was a good exercise in roasting but, seriously? I purchase plump organic chickens and have pretty good luck with less effort. That being said, this was a very moist chicken and fun to try. I may still be on the same page as the French housewives – why not go to my local grocer and buy their very good rotisserie roast chicken? LOL

  2. I’ve not done the beer can method, but have tried the other in a similar fashion with wine – also very tasty. Look delish! If you can find somewhere, try Poulet Bleu – the chicken has a thin skin so it crisps up beautifully!

  3. I’ve done the beer can one before. It was quite tasty actually, but it’s hard to find decent beer around here in a can. And I’m kind of a snoot about my beer so we traded in that recipe for the lazy or armagnac chicken recipes.

  4. What an adventure in cooking a chicken, I agree but it was fun trying this method (again) and I agree with you the chicken was indeed moist and delicious! Glad you enjoyed making this week´s recipe!
    Have a fabulous weekend!

  5. I prefer just putting a chicken in the oven and letting it roast away, but I have to admit it was
    juicy, tender and absolutely delicious.

  6. Mmmh… beer can chicken! Now that’s something I need to put back on my rotation.

    I am in the minority, but I didn’t think the turning was that big of a deal. I really enjoyed the moist breast meat and would likely do this again, if I figure out how not to lose the skin in the legs.

  7. I was thinking about the beer can chicken as I made this one. I have not tried it but know of the concept and thought it might be similar (but easier….). Nice to know. I totally agree with you on the results and effort. Also on how Dorie has us using better birds than we might have when starting with the group, which helps the results regardless. Great process photos- very fun how you included them !!

  8. Your chicken looks perfect. I didn’t find the turning as difficult as some of the other Doristas, but maybe because I took the pan out of the oven and worked it on the stovetop like you did. That said, having to turn the chicken did annoy me because I prefer to just let it be while it roasts.

  9. I couldn’t understand where the bowl was supposed to go, but I like your interpretation. I’ve never tried beer can chicken. Thanks for the recommendation.

  10. I think I’ll keep the unglamorous rest, but skip the flipping next time. It was fun to try a new roast chicken technique and indeed the result was delicious!

  11. It was an adventure. I shake my head sometimes at all the things we have done in the name of Dorie over the past few years. And so many of them led to tasty results, that I guess its worth it 🙂

  12. I’ve never tried the beer can method – the rack in your first photo looks like a more elegant option. I didn’t have too much trouble with this, but I’d propped the bird up on some vegetables, so it made the turning easier. This bird was really juicy, so I think it was worth it.

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