Chicken Cookin', Indoors, So many methods! How do you do yours?

[Joan]

I made the Christmas chicken. I love how my family relies on me, the resident vegan, to make the holiday meats.

I adapted the Zuni chicken recipe to our tastes. Instead of 3/4 tsp salt per pound of chicken, I lowered it to 1/2 tsp per pound. This is because I rub the salt UNDERNEATH the skin, instead of just rubbing the outsides with it. The salt is thus directly contacting the meat, which means it penetrates faster and requires the cook to use less. We had a 5 lb chicken, so I measured out a scant tablespoon, in toto.

I also ladled out a large dollop of crushed garlic out of a huge jar we keep on hand for garlic emergencies. I rubbed a ton of that underneath the skin, as well.

The meat eaters were very pleased with that chicken, even though it was tad underdone (thigh was a little pink at the bone).

Oh and for color, I threw on a bunch of paprika. Next time, I'll try to spend more time crisping and browning the skin.

[Priscilla]

Resident Vegan -- I smell a sitcom title.

Do you use special chicken? Do you salt it days before a la Zuni?

I like Trader Joe's free-range, when I happen to be in a TJ, but they don't always have them in the case -- and one must watch to avoid being faked out by the organic yet NON free-rangers, either.

Whole Foods at the District at Tustin Legacy doesn't have a chicken in their mile-long 800-item poultry case that is marked free-range, sometimes. I say sometimes but it has really been EVERY time I've looked. It is possible that there are free-rangers there that are not clearly marked as such, but wouldn't that just be the stupidest thing in the world? And thus, not outside the realm.

The free-range are superior in taste and texture I think, although plain old Foster Farms has turned in very good performances like 8,000 times over the years and will continue to I feel certain.

[Joan]

My mom bought some random chicken at the store. I don't recall what free range chicken tastes like, it's been so long.

The good thing about putting the salt under the skin is that it's much faster than the traditional method. I salted the chicken at 9am, left it breast DOWN (zuni chicken is left breast up) and then turned it in about 2 hours I think. We cooked it at around 12:30. I put it breast down because I figured the salt would all travel to the breast and keep it juicy. It worked.

Unfortunately, I still have to work on making things pretty. The skin was rubbery and pale, even if the meat was (apparently) succulent. I did use a foil covered pan. I think next time, no foil.

[le mangeur]

Hey with that paprika you're just a few more seasonings and a beer can short of beer can chicken, the most tender chicken EVAR!

[ivan]

Resident Vegan -- I smell a sitcom title.

Or a series of gristly movies based on an eponymous video game series.

[Priscilla]

It should be pointed out that Ivan roasted a nice Freesy chicken yesterday, the first of 2011.

But adamantly SO not the last!

[Priscilla]

Like I keep on saying, roasting chicken is pretty much a weekly event in my kitchen. All sorts of variations, but of course there are Old Reliables, or even New Reliables. Often I cut the bird in half and roast it that way. I love the results; evenly crispy skin, and beautifully-shaped, easy-to-carve (it's just careful disjointing, really) pieces for serving. This is my most-of-the-time method, sometimes tarted up with some glaze or another, or sauce made with pan accumulation afterward. It's also a great way to cook chicken when what you're after is chicken meat for later use.

Couple roast chicken preparations have appeared in the blog in recent months, when I've reviewed cookbooks. I do like to see how a chef handles this favorite dish. Both Jacques P?pin's and Aar?n Sanchez' were more than worthy, delicious, in fact, and I include here the links to the blog posts with their recipes.

Aar?n Sanchez' roast chicken with Garlic-Chipotle Love

Jacques P?pin's roast chicken with Cognac cream sauce