Oven Roasted Chicken...The Quest For The Perfect Chicken

   Have you ever wondered how to get that perfectly roasted chicken, that's evenly browned, and golden? Look no further! I have just the thing! Here, I'll further discuss just how to achieve that. You'll have the ideal chicken, tasting moist, succulent, and juicy, but with crispy skin.

                                                                    

Here's what you'll need:

• 1 Whole Chicken (for frying, these are generally bigger in size)
• Peanut Oil
• Coarse Sea Salt
• Herbs
• Spices
• Dark Soy Sauce
• Butcher Twine
• White Vinegar

The first step is to thaw out the chicken overnight, and take it out of the packaging, then, transfer it into a container that's big enough to have you submerge it in water. Next, you'll want to remove the innards, such as the gizzards, neck, liver, etc., and, wash out the gamey scent by rinsing it with lemon juice. It's better if you use freshly squeezed lemon for this. Then, add approximately a quarter cup of white vinegar. Run the chicken under cold water washing it with your hands in the combination of lemon, and vinegar. This will eliminate the scent. It is also, important that you wash your hands before you start. Also, when dealing with poultry, you should wash hands in between every step. From the time you season the bird, until you bake it, as well as during the drying phase. I usually wash the chicken, then submerge it in water, and set in the refrigerator after which, I wash my hands a second time. Then, after dumping the water out, I take a few sheets of paper towel that are doubled for extra thickness, and proceed to dry the meat. After drying, I wash my hands again, before touching anything else, such as oil, or spice containers to avoid cross contamination, because it could lead to possible salmonella poisoning, and we don't want that.

   After your chicken is completely dry, inside and, out(yes, you also have to dry the inner cavity), this is the part where you'll liberally sprinkle on some coarse salt. You'll want to make sure it is evenly coated. After that, place it into the refrigerator overnight, this way, all the moisture will be drawn out. You'll also notice patches of skin looking like they've stretched closer to the meat. Don't panic, this is a natural reaction, from salting. It is very, very important that you DO NOT USE table salt for this method. You'll end up with overly salty chicken, and your guests will not be happy, neither will you. Do your utmost best, to buy coarse salt, or coarse sea salt. Some Latin markets, have been known to carry what they call:"Sal Del Mar," which mean Sea Salt in Spanish. These crystals are bigger, hence being less salty, because you're essentially using less crystals. Don't be confused, just trust me on this one.

The next day, take your chicken out of the fridge, and give it one last pat down with a few paper towels all around, top to bottom, so that you make sure it is as dry as can be. Place it into a marinating pan which you will use, to roast it for your meal that day. Then, season the bird with whatever combination of herbs and spices you'd like. I'll tell you the combination I used, in the video, so you need to watch it. Drizzle the bird with some peanut oil. About 2, to 3 Tablespoons, and rub it all around, to help coat evenly. Then, drizzle 2 Tablespoons of Dark Soy Sauce all around to coat as well. This will help brown the skin evenly.

Next, you'll turn your oven to 350F, and begin to season the bird with herbs, and spices of your choice, then move onto trussing. Trussing is easy. You tie a double knot on one leg. I usually start with the left one. Then, bring the string under along the right leg and tie another knot together so that the tip of the bones look like they've crossed each other. This is a way of keeping the chicken's legs crossed! I know, right? Literally! When that's done, it's time to pop the chicken in the oven, and I usually place it on the top rack. Let that bake for 1 hour to 1 hour 30 minutes. If for some reason it isn't brown enough, adjust your heat to 375F-425F depending on your oven. After its ready, it is important to let it rest for at least 20-30 minutes, with a sheet of tented aluminum foil over the top before officially carving it. As a side dish, I usually serve this with rice, or bulgur pilaf(maybe I'll show you how to make that in my next video) and, a salad.  However, you may choose to serve this alongside some steamed vegetables. You're the Chef! Always remember, you must own your role with confidence, food can sense fear! Yes, especially in the kitchen.

   I really hope you've enjoyed this recipe for my take on, Oven Roasted Chicken, and look forward to seeing you real soon! Bon Appetit!