Perfect Roast Chicken

Page 130

(6 reviews)

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I've done this chicken several times with very good results ... although as another reviewer notes, the onions do seem to burn before the chicken is ready.

I follow Thomas Keller's suggestion in Ad Hoc at Home and let the chicken sit for an hour or so at room temperature prior to roasting. As a result, I generally roast for a slightly shorter period than the 90 minutes called for by the recipe. I think doing so results in better taste and texture.

(edited 27th September 2010) (0) comment (1) useful  

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