The Ultimate Chicken Handbook
Roast It
Why it's great: The meat emerges with a crisp skin and a moist interior, and you can ignore it for most of the cooking time.How it works: Placed in an uncovered pan, the chicken cooks surrounded by the dry heat of the oven, usually 400° F. Roasting is good for skin-on cuts. (As the skin surface dehydrates, it caramelizes and intensifies in flavor.) There's no basting required. Seasonings can be as simple as olive oil or as complex as a spicy wet rub. After you've removed the meat, make sure to save the pan drippings. Simmered on the stovetop, they make a fast, flavorful sauce.
Cuts to roast:
- Drumsticks, 45 minutes.
- Thighs, 45 minutes.
- Wings, 30 to 35 minutes.
- Bone-in breasts, 35 to 45 minutes.
- Whole chicken (3 1/2 to 4 pounds), 45 minutes to 1 hour.
Recipe: Mustard-Tarragon Roast Chicken With Egg Noodles
Next: Broil It
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