For any culinary chef, the classic, seemingly simple roast chicken can take years to perfect. It’s one of the few dishes that tops the “one-to-master” list. Using the right tools can help get you there. Equipped with a powerful two-speed convection fan, Signature Kitchen Suite’s high-caliber 48-inch pro range helps the TechnicureanTM quicken the cooking process and achieve an even roast. Below, we revisit some time-honored tips to further guarantee a successful serving.
The technique shouldn’t just be reserved for the Thanksgiving turkey. Prepare a wet or dry brine that incorporates salt, pepper and aromatics (think: orange, lemon, rosemary or other herbs), and transfer the submerged or prepared poultry into the fridge to sit with the flavors.
Tie up any loose ends–literally. After rinsing, drying and incorporating any additional seasonings to the skin, use cooking twine to tuckÂ in the wings closer to the bird and criss-cross the drumsticks over the open cavity. Besides achieving a picture-perfect form, the process helps white and dark meat cook evenly.
Always roast the bird upside down. With the breast at the bottom and legs atop, all the juices run through the chicken, ensuring it is moist and delicious.
LET IT REST
It may be difficult to resist the urge to carve the chicken when the fragrant aroma of those skillfully cooked ingredients fills the kitchen, but experts agree: It’ll be worth the wait. Once the dish is out of the oven, leave it to cool for 15 minutes to ensure the juices settle.
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