Roasted Chicken Recipe Alton Brown

One Pot Chicken Recipe Alton Brown

WEBLeave the chicken alone for 15 minutes. Then, remove the lid and baste the top of the bird with some of the juices that have accumulated at the …

Rating: 4.7/5(90)
1. Dissolve the first dose of salt in the water in a containerI typically use a straight-sided container to ensure the bird will submerge. large enough to hold the chicken. Make sure the bird's cavity is empty and place in brine, breast-side down. Cover and refrigerate 8 to 12 hours. (I usually do this in the morning after I make coffee so that I can cook it that night.)
2. To cook, place an empty 4-quart cast-iron Dutch oven in the middle of your oven and crank it to 550°F.
3. Give the oven at least 30 minutes to get hot. Meanwhile, drain and thoroughly dry the bird with paper towels, allowing it to come to room temperature while you wait on the oven.
4. When the oven is good and hot, rub the bird down with the oil and sprinkle on the remaining teaspoon of salt. Then, open the oven door, slide out the rack holding the Dutch oven, and drop the bird straight down into it, breast-side up. Quickly cover with the hot lid, slide the rack back in, and close the door as quickly as possible.

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Broiled, Butterflied Chicken Alton Brown

WEBProcedure. Position the oven rack 8 inches (middle rack for most ovens) from the flame/coil and turn broiler to high. Make a gremolata: Coarsely …

Rating: 4.3/5(14)
1. Position the oven rack 8 inches from the flame/coil and turn broiler to high.
2. Make a gremolata: Coarsely grind the peppercorns in a mortar and pestle. Work in the garlic and 1/2 teaspoon of the salt. Follow with the lemon zest, parsley, and finally 2 tablespoons of the oil. Work into a rough paste.
3. Arrange vegetables in a heavy roasting pan, creating a bed for the bird.
4. Place chicken on a plastic cutting board, breast-side down. Using kitchen shears, cut ribs down one side of backbone and then the other and remove, saving the backbone for another application, like stock. Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, placing two fingers underneath the bone, and levering it out. Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you. Loosen the skin at the neck and the edges of the thighs. Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus. Drizzle the skin with oil and rub in, being sure to cover the bird evenly. Drizzle oil on bone side of chicken, as well.

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