Aug 31, 2009
The Chef Cooks at Home: Roast Chicken
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Credit: thebittenword.com/Flickr
Is there really anything more to say on the topic of roasted chicken? I definitely think so. The secret to
Joël Robuchon's juicy chicken lies in an unusual roasting technique. Instead of the usual "breast side up," you roast the bird thigh side down in 25-minute intervals. When the bird is cooked, you "rest" it breast side down so the juices flow back over the breast meat and make it as moist as the thighs. It's the juiciest chicken I have made in a long time.
Alex Guarnaschelli is the chef of the New York City restaurant Butter.
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