Roast Chicken

I cheated a bit here. I have roasted a chicken before, but I wanted to know if I followed a recipe by Daniel Boulud if I would get better roast chicken.

My usual recipe for roasting chicken is to chop rosemary and combine it with butter and shove as much as possible under the skin of the chicken, then roast at 350 until done, basting with butter as desired.

This recipe was much more complicated and involved brining the chicken for 18 hours, plus drying it out for 12 hours before roasting it.

In the end I got a tasty chicken with crunch skin. I would definitely do it the same way and then still cram butter, rosemary and thinly sliced garlic under the skin.

Nick helped me make Roblochon potatoes to go with it and I sautéed some broccoli rabe.

The recipe finished by saying to let the bird rest for 20-30 minutes at which point it would finish cooking. Mine didn’t tho and Nick got raw bird juice on his plate, blech! He was very nice about it though and after 10 more minutes in the oven, it was ready!