“How did you get the skin so crispy?” It was the first thing my husband asked me as he started carving the bird. I took this as an indicator that this recipe, although we had not tasted it yet, was going to be a great one.
Let me back up a bit. Before I made this, I had only roasted a chicken once before – years ago, when I was just starting to learn to cook. Unfortunately for me, that first chicken had a few scraggly feathers still left on it when I unwrapped it from the grocer’s plastic. Those few chicken feathers immediately conjured up images of happy white-feathered hens clucking around the yard, and that train of thought led me to think of the pet chicken we owned when I was a kid. Dixie was a sweet hen who, in all honesty, thought she was a dog. Her best friend was our dog, Jesse, and she was always at Jesse’s side.
So, those feathers left on that raw chicken made it really difficult for me to roast and cut up the bird. And I certainly did not enjoy one single bite of it. And, because I was acting so squeamish about the whole thing, I’m sure my husband didn’t enjoy it either. He ate it, but I think he was expecting a good case of food poisoning after the experience.
But this is a new era for me. Time – and practice in the kitchen – have helped me become less squeamish about handling raw meats, including chickens with scraggly feathers left on them. So, I decided it was time to roast a chicken again.
I’ve mentioned this before, but Thomas Keller’s Ad Hoc at Home is a fantastic book, and he has a wonderful recipe on page 22 for roasting a whole chicken on a bed of root vegetables. What I love about his recipes is that he gives great tips before each recipe for how to ensure a perfect result. At the beginning of this recipe, Keller says,
The root vegetables make a bed for the chicken, and the rendering fat and juices from the chicken flavor the vegetables. If you have a big cast-iron skillet, use that.
For the crispy skin, which was the first thing my husband noticed, Keller advises,
We also often leave it uncovered in the refrigerator for a day or two, which dries the skin and thus helps it to crisp during the roasting.
I used the vegetables that I had on hand, which did not include the rutabagas, leeks, and turnips that the recipe calls for. Instead I used some red new potatoes, small Yukon gold potatoes, a yellow onion, and some carrots. I also used the new Lodge cast-iron skillet I purchased about a month ago. And, since I didn’t know that I was going to roast a chicken two days prior to making it, my chicken sat uncovered in the fridge for about six hours.
And the chicken? It had intensely flavorful, crispy skin and was moist and tender on the inside. The vegetables were the most flavorful roast vegetables I’ve ever made, thanks to the rendered chicken fat in the skillet. I still need to practice my chicken trussing technique, but that’s simply a cosmetic issue.
So, thank you, Mr. Keller, for the perfect recipe for reintroducing me to roasting a chicken.