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.
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.
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).
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.
So, it was pretty nice. What did I think? Well, I wondered the whole time I why I didn’t use this… or even this. 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.