Baked Lobster with Mango Sauce - Lobster Tail 5

Roasted Local Whole Chicken with Crispy Skin

There is nothing like a roasted chicken when the temperatures start to drop. The aromas fill your home with flavors that warm you to the bottom of your toes. I don’t know how many times I have cooked a whole chicken…many. But the challenge has always been getting the skin golden brown and crispy. I love to munch on that fabulous crispy skin so it’s always a disappointment when the chicken is moist & wonderful but the skin lacks that “I can’t wait, I have to take a nibble now!”.

For starters, it’s all about the chicken your cooking. The flavor of a local chicken is amazing. They’re raised without antibiotics & hormones by farmers who care about the health of their chickens. Feeding them a nutritious diet and giving them plenty of room to exercise leads to a healthier, firmer and tastier chicken.

The reason your chicken lacks that crispy skin is “Moisture”. Moisture on the chicken creates steam, which creates a softer skin. So, the trick is to get your chicken as dry as possible. Drying your chicken and refrigerating it for at least four hours or up to 24 hours will be the first step towards that perfect chicken.

We still want very moist chicken meat. To help maintain the moisture in the meat, separate the skin from the breast meat (this will assist in crisping the skin too) and rub a couple tablespoons of duck fat between the skin and the breast. No butter here, butter contains water – more moisture! I like to add some fresh herbs to the duck fat to add another layer of flavor. The final step before sending our chicken off to the frig is to season the outside with salt, just another step to absorb moisture from the skin. Give your chicken plenty of air space in the frig. Set your bird on a rack in a shallow baking pan, giving him lots of air space. Every star needs his space!

Now it’s show time! Give your bird time to rest at room temperature before you start cooking. Cooking at a high temperature will maximize the browning of the skin but we have to watch the internal temperature carefully to ensure we don’t overcook the chicken. It’s also important that we give our chicken plenty of air space while cooking. Do not cook your chicken in a pan that has higher edges. This will lead to more moisture and will create steam. Chicken is fully and safely cooked when it reaches 165 degrees. You’ll want to remove the chicken at 160 degrees, the temperature will rise to 165 degrees while it’s resting.

I like to serve this with Roasted Garlic Smashed Potatoes and Roasted Brussel Sprouts. Before roasting the chicken: I roast the garlic, wash my potatoes and get them in a pot of salted cold water and prep my brussel sprouts. The brussel sprouts can roast with the chicken and the potatoes can start boiling at the same time. Create the smashed potatoes while everything else is cooking and keep warm till it’s time to serve. Enjoy!!!

Roasted Local Whole Chicken with Crispy Skin
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Servings
4 people
Servings
4 people
Roasted Local Whole Chicken with Crispy Skin
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4 people
Servings
4 people
Ingredients
Servings: people
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Instructions
  1. Rinse chicken in cold water and dry with paper towel (inside and outside). To keep the chicken cooking evenly, you’ll need to flip the wing tips under the chicken and tie the legs together. You can also cut a small hole in the skin next to the end of the drumstick. Insert the drumstick tip through the hole.
  2. Disconnect the breast meat from the skin by gently rubbing your fingers between the breast and the skin. Rub duck fat and thyme between the breast meat and skin. Season with salt. Place your chicken on a rack in a shallow baking dish. Refrigerate for four to 24 hours.
  3. Preheat oven to 425 degrees. Let your chicken rest for 30 minutes at room temperature. Bake until your chicken reaches a temperature of 160 degrees, internal temperature will rise to 165 degrees while it rests. This will take 45 minutes to an hour.
Recipe Notes

WORKING WITH CHICKEN

It’s very important to keep your space clean when working with raw chicken.  Use your cutting board only for the chicken.  Wash your hands thoroughly with hot soapy water after handling the chicken.  I like to keep disposable plastic gloves on hand.  Thoroughly wash your cutting board with hot soapy water after you are done.

NOW THAT YOU OWN SOME DUCK  FAT

You just purchased a piece of heaven! It’s rich & smooth without an overpowering flavor of its own.  It will transform any dish you add it to.  I didn’t want to overwhelm you with duck fat in these recipes and kept the butter in the potatoes.  But, duck fat is absolutely perfect in potatoes. Use the same proportion you use of butter or any other oil.  To transform it into a liquid form, just lightly warm it.

It has a high temperature point so it’s perfect for sautéing pork, steaks, chicken and seafood. It will create the perfect sear.  It’s also great for roasting vegetables, therefore, the Roasted Brussel Sprout recipe.

Can it possibly be good for you?  It’s low in saturated fats and high in unsaturated fats.  It’s one of the healthiest animal fats, healthier than butter and with just a little more saturated fats than olive oil.  The French seemed to have figured this out. They’ve been using duck fat for centuries and have less heart disease and are thinner then us.  Not to say that red wine doesn’t play a part too.  So it’s time to start enjoying duck fat and red wine.  Bon Appetite!

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