What did you eat last night for dinner?

[foodguy]



Should I leave the chicken on the counter the morning of roasting to warm to room temperature or should I leave it uncovered in the fridge to dry out the skin?
Or perhaps have it uncovered the night before and take it out the morning of roasting?

fridge the morning, take it out to the counter for an hour or so right before roasting.

 

[foodguy]



WTF? I can't remember ever smoking up my oven. Must be some dirty ass ovens you guys have.

matt, let's face it: you live in a more beautiful world than the rest of us. that's one of the things we love about you.

 

[foodguy]

ok, i'll go first. this was in a cast-iron pan at 400 degrees. and yes, manton, i realize my trussing was sloppy. honestly, it was a lot tighter when i did it, but i should have bound the legs together better.

 

[kwilkinson]

Can I get some chicken with my twine?

 

[Baron]

Here's mine. I'm a convert to the technique. Super juicy and flavorful. I used a Trader Joe's "organic" chicken - it was way too *****. Still, came out great. I look forward to trying again with one of the fresh birds from the Sunday market, or a pastured bird.

Also, I notice this looks as light as Mordecai's bird from the other day. Bad iphone picture - in reality it was quite dark, darker than foodguy's bird above.

 

[itsstillmatt]

 

[mgm9128]

Is that more Dory? What is the sauce?

 

[itsstillmatt]



Is that more Dory? What is the sauce?

Striped bass. Sauce is watercress, or if you prefer, sauce cressonniere.

 

[GreenFrog]

I'm inspired to try one of those chicken things. How do I go about doing it?

 

[kwilkinson]

You follow the instructions that have been posted and talked about for the last ten pages of this thread.

 

[itsstillmatt]

And you buy a ******* trussing needle goddamnit! You guys should do an SF group buy.

 

[mgm9128]

And for god's sake, french those leg bones. What are we, barbarians?

 

[mordecai]

And you buy a ******* trussing needle goddamnit! You guys should do an SF group buy.

ahem.

 

[Despos]

or google Judy Bird and the first things to appear are foodguy's print stories about the brining method.

 

[itsstillmatt]



ahem.

That is better. The legs are too far forward, though.

Here is how a chicken should be trussed. If manton doesn't get to it tomorrow, I will take pics as I truss my Russ-Bird. It takes all of 30 seconds to do with a needle. A little more without.



As a preview, you thread the needle, you go into that hole below the leg that you see. Then you pust through to the other side coming out at the joint between drumstick and thigh. Then you go into the wing, under the bird, through the skin, sewing the neck skin down on to the back, through the other wing, then through the other drumstick/thigh joint. Then you go through the same place under the leg on the opposite side of the bird, over the leg, through the skin below the breast, over the leg and tie it off at the original spot. You can also truss with two needles, but that is more for turkeys.

Before cooking: