Wednesday, October 28, 2015

The Perfect Sunday Roast Chicken

I think there is nothing better than a Sunday Roasted Chicken, and there is nothing better than that crispy yummy skin.  I have tried many different methods, massaging it with olive oil and butter and then I read about something that sounded interesting and it worked fantastic!

I read an article that indicates you can combine baking powder and salt and rub on the skin and let me tell you it works.  It is a bit of a process as well as the baking powder and salt.


1 whole chicken, giblets, etc removed
Baking Powder
Orange cut in half, skin on
Onion cut in half and peeled
Black pepper

For best results, salt the bird several hours before roasting (mix equal parts baking powder and salt) and rub into the skin, then let it air-dry, uncovered, in the fridge, also sprinkle on pepper.

The baking powder's a drying agent, producing really crispy skin (don't worry, there's no lingering chemical aftertaste).

Place the orange and onion half into the cavity of the bird and roast

 If using a vertical roaster, put the bird on upside down so the juicy dark meat will “baste” the white meat keeping the breasts moist. If using a rack, start roasting breast side down for the first 30 minutes for the same effect. The crispiest skin is had from using a convection oven, then an electric oven, and lastly a gas oven.

 For gas ovens, we recommend roasting at a high temperature. Anywhere between 400 degrees F and 450 degrees F will lend the best results, just be certain to use your exhaust fan. Crispy skin is the goal but don’t overcook the meat in the process! Always check the internal temperature with an instant-read thermometer and pull the chicken out of the oven about 10 degrees early.

Residual cooking will continue as the bird rests.

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