MORE

How to Make the Perfect Roast Chicken (Hint: Pre-Salting)

How to Make the Perfect Roast Chicken (Hint: Pre-Salting)

Is there any food more delicious, more comforting, more soothing to the soul and taste buds than a perfectly juicy, succulent, crisp and golden-skinned roasted chicken? 

In a word, no. 

Unfortunately, finding that perfectly juicy, succulent, crisp and golden-skinned roasted chicken is about as easy as finding a slab of blood-rare prime rib at a PETA convention.

Well, what if I told you that the bird of your dreams is as close as your own kitchen, that if you have a few sprigs of fresh herbs, a couple-three teaspoons of kosher salt, several grinds of black pepper and a working oven you can produce a fowl so fair as to make even professional chefs fall to the floor and gnaw on their toques? 

Honest, it's really that easy. 

The secret comes from Judy Rodgers, chef-partner of the Zuni Café

in San Francisco. She calls it "pre-salting." Russ Parsons, the

estimable food writer for the Los Angeles Times, has given it the rather

grander title of "dry brining." 

Whatever. The process is so

simple, so painless, and the resulting bird is so ridiculously tasty,

you can call it anything you like. At the restaurant, Judy serves it

with her equally delectable bread salad (for the exact recipes for both,

including comments and more details, go here). But here's the general idea. 

Buy

your bird at least 24 hours and preferable 48 hours before you plan to

cook it. (An organic, free-range is best but an ordinary supermarket

chicken is quite acceptable.) Unwrap it, dry it off and then separate

the skin from the breast, leg and thigh meat with your fingers, being

careful not to tear the skin. 

When that's done, stick one sprig

of the herb of your choice (I use rosemary) beneath the skin on each

breast and leg-thigh. Then take ¾ of a teaspoon of kosher or sea salt

per pound of chicken and scatter it all over the bird, most heavily on

the thicker, meatier sections. Give it a few grinds of black pepper all

over, cover loosely with plastic wrap and stash it in the fridge until

you're ready to cook.  

One or two days later, take the chicken

out of the refrigerator and let it come to room temperature while you

preheat your oven (or even better, a gas-fired outdoor grill) to 475 to

500 degrees. Place the bird in a shallow roasted pan (don't remove any

of the salt and pepper) and slip it in the oven. For a 3½-pound chicken

it takes about an hour. Roast it 20 minutes breast side up, 20 breast

side down and the final 20 minutes breast side up again.

That's

it. Don't baste it, don't touch it. Just let it cook. (Be advised that

it will splatter your oven like crazy and probably set off your smoke

alarm, good reasons to cook it on an outdoor covered grill if

possible.) 

When the chicken is done, take it out of the oven

and let it rest for 10 minutes or so, then carve. Unless you're truly

the world's most clueless cook or the culinary gods have it out

for you, you'll have a bird with ineffably moist and tender meat and

golden-brown skin as brittle as glass. 

The

pre-salting/dry-brining is what does it. The lengthy salting process not

only seasons the meat more deeply than it would if you salted it just

prior to cooking, it also makes it more tender and juicy, in much the

same way as traditional wet-brining.

And now you'll never be without a perfectly juicy, succulent, crisp and golden-skinned roasted chicken again


Sponsor Content