Chicken breast brine don’t need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers — but you do need a hot one, and a day or so to dry-brine the bird before using it. If you don’t have the time to dry-brine, don’t. You’ll still end up with one of the best roast chickens you’ve ever had. Judy Rodgers, Chef Of Refined Simplicity, Dies At 57.
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Remove and discard the lump of fat inside the chicken. Slide a finger under the skin of each of the breasts, making 2 little pockets, then use a fingertip to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Push an herb sprig into each of the 4 pockets. 4 teaspoon sea salt per pound of chicken and pepper to taste, season the chicken liberally all over with salt and the pepper.
Sprinkle a little of the salt just inside the cavity and on the backbone. Twist and tuck the wing tips behind the shoulders. When you’re ready to cook the chicken, heat the oven to 475 degrees. Depending on your oven and the size of your bird, you may need to adjust the heat to as high as 500 degrees or as low as 450 degrees during roasting to brown the chicken properly. Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. Preheat the pan over medium heat. Wipe the chicken dry and set it breast side up in the pan.
Place in the center of the oven and watch for it to start sizzling and browning within 20 minutes. If it doesn’t, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce the temperature by 25 degrees. Remove the chicken from the roasting pan and set on a plate. Pour the clear fat from the pan, leaving the drippings.