Roasting Virtuosity

By E. M. Burton

In Nutrition

April 11, 2012

PDF Article

E.M. Burton explains how to properly roast a chicken for the hungry cave people in your life.

When it comes to implementation, a few basic food-prep skills can save you time and money and perhaps reward you in unexpected ways. It might help to think of meal preparation as “skill work.”

Regardless of the diet you follow, and unless you’re a vegan or vegetarian, chances are pretty good that knowing how to roast chicken will be good for you. This is not so much a recipe as a method; in terms of skills, you owe it to yourself to have this one down, even if you don’t use it often. Just knowing this one kitchen skill can improve the quality of your meals and stretch both your budget and time like few others.

Practicality aside, you really should taste a great roasted chicken.

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6 Comments on “Roasting Virtuosity”

1

wrote …

Simple. Straight-forward. Delicious.

One thing I'd recommend, use your kitchen shears to snip down each side of the spine. Remove the spine and snap the chicken wide open, butterfly style.

This makes the bird roast 2 times faster and you can place it under the broiler at the beginning to really crisp up that skin. Place it under high broil for 8-12 minutes, skin side up, then flip and continue roasting 12-18 mins until done.

2

wrote …

Respect to the article, and the chef. Here's the incomparable Keller on the same: http://www.youtube.com/watch?v=EWLt6G85zC4

3

wrote …

Scott, nice! That will conserve energy, too. I'm going to give that a try. Thanks!

martha@crossfit.com

4

wrote …

Thomas, just watched the "incomparable Keller" --nice turn of phrase, btw. *Love* the "salt separating in the air." He's the god, really.

Thanks for that. -m

5

wrote …

Major props to the chef. EM Burton is an OG in the kitchen!

6

wrote …

SO.... VERY.... HUNGRY....

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