To Roast A Chicken

I realize that the number of recipes for chicken out on the Internet are limitless, sometimes viewed as over done if not redundant. This does not render them useless providing they are accurate and offer some new and useful information.

For example this blog has come to include some very basic recipes and methods out of my desire to reveal the fundamentals of some obvious recipes; some which are still difficult to consistently master, some not so common but basic and recently popular (fermenting is coming up) and some, like this one (roasting a chicken) which while common can be used as a platform for discussing some very useful and important topics and current global issues. That's right! Roasting a chicken can be as intriguing as delicious.

A juicy chicken trussed and roasted.
I used the optinal 2 teaspoons of one of my favorite spice blends mixed into
the olive oil and butter mixture used for basting:
Tango Mango Hot Habanero Spice made by Kitschy Chic

To Truss A Bird Without Twine

The practice of trussing a bird (any variety) is to ensure an even cooking temperature throughout the legs, thighs and breasts. If a bird is not trussed before it is roasted, hot air will circulate inside of the cavity as well as the exterior which will cook the breast portion of the bird more quickly than the leg and thigh portions. By the time the legs and thighs have come up to a safe temperature the breast meat has been overcooked. The main function of trussing is to gather the legs, thighs and arms of the fowl, holding them snugly in place against the body of the bird. The drumsticks obstruct the opening of the cavity allowing even cooking on the surface while limiting heat from overcooking the breast portion from the inside out.

I learned this no twine trussing method from a dishwasher with whom I worked. I was impressed and kind of surprised that I had not figured this out nor seen it after 13 years of professional cooking. I told myself that to my benefit I was a product of my rigid, formal culinary training and therefore never sought another method. But still...duh.

A plump, well formed chicken trussed and roasted without twine

To Brine A Chicken: Quick Method

Brinning a chicken (whole, cut or boneless) is a great way to help your bird retain some of it's natural moisture but more importantly heighten flavor. Let me put the notion to rest that a brined bird will survive poor cooking methods. An un-brined bird can be cooked to juicy and flavorful perfection just as much as a brined bird can yield the flavor and texture of sawdust if cooked carelessly. However, taking the time to prepare a brine and appropriately cook a chicken will give you an obvious results that will have you and your guests satisfied with your efforts.