Roast Chicken with Potatoes and Onions - Easy
Another one of my favorite bloggers posted a recipe from one of her favorite chefs, Thomas Keller. To my shame, I never heard of him (although I have heard of his restaurants The French Laundry and Per Se, to name a few), but if this simple yet mind-blowingly fantastic recipes is any proof, I absolutely have to get my hands on his cookbooks.
The blogger (channeling Keller) explained that the secret to roasting a chicken with mad-crispy skin is (TIP ALERT!): dry the chicken thoroughly before roasting. The steam that results from even a hint of moisture prevents a crisp skin.
Wow!
Oh, yeah, and lots of kosher salt.
Now, I'm no fancy-schmancy chef, but if the chicken is cooked on a bed of onions, don't the onions release more than a tiny bit of steam as they cook? :\
Anyway, the recipe calls for a lot more salt than I usually add, which is usually none since kashered chickens have some residual salt. But I figured, try anyway, the worst that could happen is that I have to …
The blogger (channeling Keller) explained that the secret to roasting a chicken with mad-crispy skin is (TIP ALERT!): dry the chicken thoroughly before roasting. The steam that results from even a hint of moisture prevents a crisp skin.
Wow!
Oh, yeah, and lots of kosher salt.
Now, I'm no fancy-schmancy chef, but if the chicken is cooked on a bed of onions, don't the onions release more than a tiny bit of steam as they cook? :\
Anyway, the recipe calls for a lot more salt than I usually add, which is usually none since kashered chickens have some residual salt. But I figured, try anyway, the worst that could happen is that I have to …