Chef Andrew Zimmern demonstrates tips and techniques for baking a delicious chicken.
- When purchasing chicken, look for smooth and firm skin. The chicken should be pleasant in aroma, yellow or white in skin color, and the wings or joints should not appear dry or discolored in any way.
- To avoid surface bacteria, rinse poultry in room-temperature water for 60 seconds, then dry well before marinating, seasoning or cooking.
- Preheat oven to 450 degrees, then turn the oven down to cooking temperature (350) when you put the chicken in. Opening the oven door loses 100 degrees.
- For incredible flavor with little work, insert a few sprigs of tarragon or rosemary, a few lemon slices and a few juniper berries to the cavity of the roasting bird.
- To prevent legs from drying out, truss and pin the legs up to breast.
- For crispy skin and even browning, place chicken in V-shaped roasting cradle. It allows the juices to drain so that the chicken does not become soggy.
- For a juicier chicken, cook at a lower temperature for a longer amount of time.
- When basting a chicken with your favorite sauce such as barbecue or honey mustard, wait to glaze the chicken during the last five to 10 minutes of cooking time. Your sauce will caramelize, won't burn and will keep the integrity of the flavors distinct.
- To check and see if the chicken is done, use a meat thermometer. Insert the thermometer into the thickest part of the meat (always avoid contacting any bones). Bone conducts heat more quickly than flesh, so it may give a false reading. Wait 10 seconds, then read the temperature, which should be 165 degrees.
- If you don't have a thermometer, twist the leg bone. It should separate easily from the chicken if it has finished cooking.
Guests Andrew Zimmern
Professional Chef and Culinary Expert, Food Works Inc.
1116 Raymond Ave.
St. Paul, MN 55108
Phone: 651-335-7456
E-mail:
chefaz@visi.com
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