15 November 2012

Roasted Chicken

Not much beats a roasted chicken dinner at home.
Here are some tips for the most juicy, succulent chicken ever. Get the best chicken possible, so don't try to save money on that cheap stuff. More expensive = more taste. Brine the chicken in a 5% salt to water solution over night. This gives the bird more taste and makes it juicier. Smear the skin with generous amounts of butter and fill the cavity with seasoning of your choice (whole lemon, herbs, garlic...). Put the oven at 80 degrees celsius only and cook the chicken until the thickest part of the breast reaches 62 degrees celsius. Take it out and let it rest for 45-60 minutes (during this time you could use the oven to roast the potatoes). After this, crank the oven up to maximum heat and roast the chicken for 10-15 minutes, until the skin is golden and crackling. Serve with the condiments of your liking.

This evening I served the chicken with roasted potatoes, long stem broccoli and a chicken gravy made from home made chicken stock. In the glass we had 2009 Mearsault from Louis Jadot. It had a medium full body with discreet toffee notes from the oak blended with aromas of juicy pears, white flowers and minerals. Medium full in the mouth with, again, distinct flavors of ripe pears and citrus marmalade. All finished with a fresh acidity.

What a Wednesday treat.

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