My Chicken Ritual

Here you can really see where I nibbled some of the skin. Guilty as charged.

Chefs and home cooks alike are constantly waxing poetic about the joys of roasting a whole chicken. And even though it’s also one of my favorite preparations, I’ll spare you my own musings about why a roast chicken is so gratifying. Instead, here’s a glimpse into my culinary psyche.

My chicken ritual consists of rubbing down a whole bird with olive oil, salt, pepper, and herbs and roasting it in the oven until it’s sizzling and crisp. And here comes my confession: After confirming with my thermometer that the chicken is done all the way through, I hover over the bird, poking the skin until it shatters and eat the hot crisp shards in guilty delight. I usually have all of this deliciousness to myself, since my husband is somewhat less enthusiastic about the joys of chicken skin.

Next I take the bird out of the skillet or pan, put the pan on a burner, and commence to making gravy. It never matters to me whether or not I have potatoes to accompany the gravy, or even rice. I make the gravy and eat it with the freshly roasted chicken, with vegetables, even toasted sandwich bread. (Don’t you judge me.)

The rest of the chicken’s meat will later be sliced and saved, usually to be made into chicken salad. The carcass will live in the refrigerator until I have time to make stock. It will be covered with water in my biggest pot, along with carrot, celery, onion, and garlic, (and giblets!) and slow cooked until I’m satisfied that every last bit of flavor has been extracted. The stock it yields will become a soup, chicken and dumplings, or frozen cubes of flavor to be added to bland dishes as needed. I tell myself I am economical and virtuous, for having used every part of the bird (at least the parts available to me). But deep down I know I did it all for the skin. And the gravy.

My favorite roast chicken, courtesy of Mark Bittman:

Mark Bittman’s Simplest Roast Chicken

I love this recipe because there’s no brining, no tying up, no turning the bird halfway through. But it gives you the juiciest, most flavorful chicken you could ask for. It also makes a lovely, rustic presentation in the cast iron skillet.

I came across this recipe in the How To Cook Everything App for iPhone. I use this app all the time, so much so that it probably necessitates an entire post devoted to it. But for now, take my word for it, the app is terrific.

A few things I do that he doesn’t mention: before roasting the bird, I take a spoon and slide it between the skin and the meat. You can use your fingers for this if you like. Then I rub a mixture of olive oil, salt, pepper, and herbs underneath the skin. You can use butter if you’re feeling really decadent. (I first learned about the skin-lifting technique in this eye-popping video by Josh Ozersky. Though if there’s a culinary term for this, you chefs out there let me know.)

Sliding the spoon under the skin, to make room for more flavor…

I also halve a lemon and an onion and stuff them inside the bird, and garlic cloves too if I’m in the mood. These seem to enhance the flavor and moisture of the chicken, though I have no empirical evidence to support that claim. Once the chicken is roasted, the lemon can be squeezed over the top, for a little zing.

Here you can really see where I nibbled some of the skin. Guilty as charged.

 And finally, some recipes for getting the most out of your bird

Chicken salad

Chicken stock or broth

Chicken Pot Pie

Soups

 

With love and comfort, from my skillet to yours… 

 

Next Up
The Virgin Mary
Previously
Inaugural FIG post: Cinnamon rolls!

5 Replies so Far

  1. Gregg Wolff says:

    I’ve never had this, but I have a suspicion, after reading this post, that you might like it.

    http://en.m.wikipedia.org/wiki/Gribenes

    1. Thanks Gregg! I love Jewish food (what I’ve tried at least) despite my status as a gentile.

  2. Mary N. says:

    Thanks for this! I HATE trussing and turning the chicken and therefore do not roast them that much… looks like the tides will turn with your recipe!

    1. It may become your go-to dish. :)

  3. Gregg Wolff says:

    There are a few good Jewish dishes, but many really crappy ones. That’s why we all like chinese food (I’ve never been known to be PC).

    As an alternative to chicken salad (which I hate), have you considered a paella/jambalaya type dish? If I have left over chicken, I have taken to adding it to some saffron rice (I like Goya’s yellow rice). I then toss in some mushrooms, onions, tomatoes and whatever else might be lying around the fridge. The extra ingredients aren’t that expensive and the chicken goes a lot further.

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