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This roast chicken recipe isn’t a normal one, but it’s a great one. If you want tender, juicy meat alongside crisp, golden skin and you don’t have a rotisserie. Then look no further, this is the method for you.
Recipes –
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I would expect the re-used stock to get saltier and saltier due to the dry brine process. Do you find that Ben?
This was excellent. Thank you. P.S. I have subscribed.
I did not watch the video as the main thing was surely not done. Remove the bones! Yes I said it, remove all the bones (except the wings) and you get the absolute best results, drop cooking time etc.
I will never leave a chicken whole again it makes such a difference with just 10minutes of extra work. You can also stuff it full of whatever and then cut it like a roast. The leftover bones can be used for chicken stock, soup, stock or anything else.
Some really great tips that will definately become my “norm” for roasting chickens in the future, so thanks Ben😊. N.B. Brave of you to take a chance on an oven you didn’t know – well done👍
I disagree with you on the parsons nose, it`s the best part of the chicken and doesn`t give it a bitter taste
Foghorn leghorn chicken ❤️
Watch Jacque Pepin remove the wish bone.
Getting rid of the tail seems to be a popular style nowadays. But that crisp fatty tail doesn’t add bitterness. It adds the sweetness of crispy skin.,
I’m waiting for there to be a turnaround and as with so many “poor” cuts of meat, it will become really expensive and popular.
well i do the seasoning also from under the skin but, my skin never looks so brocken destroyed, maybe its because of the wishbone thing, were u only need a good scissor tool to break it appart, also i use pepper and salt for seasoning the chicken… kick the oven away which is only one part heating up the chicken… if u want a tender chicken use a tajine and on the last 20 min backe the skin…
I make chicken according to your recipe and it turned out very well. I am planning to use the same approach to roast a duck, with the goal of making the best duck skin possible in a normal oven. I will wait until warmer weather since I expect the duck fat to smoke pretty severely. I will give you an update after this is done. Thank you.
I have never had the "popes nose/tail" cause my chicken to taste bitter!
A lot of faffing about to be honest.
Absolutely brilliant!
For some of you who still want a nice crispy skin without all the work. I've been doing this for 20 years and I see some youtubers also doing it. To make the brine , water, salt, sugar and lemon juce.
Depending on how much of a chicken you have to cover. Like a squeeze of a lemon, 4 tablespoons salt, 1/4 cup sugar ,water to cover. The South Americans put paprica and all kinds of other spices into this brine.
Take your thighs, .legs or a whole chicken and soak it for at least 20 minuts, or much longer.
Drain well and do as he does , open the skin and add seasoned olive oil with what ever flavours you want between the meat and skin or just butter.. Bake open, you'll get a beautifully crispy skin.
That oven temperature is too high for olive oil. You will have a house full of smoke.
garlic powder, salt and paprika make the classic delicious chicken.
Gawd!!!!
Does anyone remember Heston Blumenthal's 24 part roast chicken recipe? At last count the prep was 3 and a half weeks. Your recipe here is brilliant, it uses a perfect combination of common sense techniques that are obvious now you show us, but YOU put them together so allncredit goes to you. I love it, its made me want to roast whole chickens again.
Brilliant technique – thanks!
Thanks for sharing.🇬🇾
The wings are my favourite part!
Great roast chicken recipe
I find that when I let chicken cool and then reheat it, it usually gets that dreadful “reheated chicken” taste which totally ruins it for me.
I made this today, got to be the most flavourful tasty chicken I have ever had. Thanks 🙏🏻
I saw this after I put the chicken in the oven but I did the "flip" method and the skin came out fantastic ! I use a high quality avocado oil instead of olive oil. Avocado oil has a higher smoke point and adds less flavor than a high quality EVOO
I was looking for another way to cook chicken, as I love a wet brined chicken but the skin never gets crisp. Was hesitant about “boiling” the chicken, but I followed your instructions meticulously and we just stuffed our faces with THEE MOST AMAZING CHICKEN EVER!!! Many thanks for sharing your expertise! This method is worth the extra steps!!! I even over cooked mine and it was still sooooo moist and delicious 🤤
You’ve definitely got a new subscriber here!!
Really nice looking roast chicken method .To get the rotisserie effect you can do beer-can style which is a lot less labour intensive – if you have a proper oven.
Taking off the wings, parson's nose and wishbone is genius. So is the pre-poaching. I bet this would also work really well for pork-belly
Best part of Ben's video is the dry brine under the skin. It's quite tricky to do but it gets you into the fact that you are eating what used to be a real, living animal
My dinner tonight is an hour into the dry brine and I'm already salivating
I tried this recipe today. I’m waiting for my chicken to rest now. It smells heavenly though, and I’m ready to eat!! It looks perfect! Just like you described.
for next level crispy chicken skin , use duck fat instead of olive oil