Roasted whole chicken, a staple found in every grocery store, once a recipe staple in every home. Roasting a chicken at home is simple, and delicious. This is an amazing recipe that takes a bit of pre-prep however, the results of a moist chicken and crispy skin are worth the effort. In San Francisco the Zuni Cafe is known for this awesome roasted chicken. They prepare the chicken with a dry brine of salt and pepper, some herbs and then keep the chicken in the fridge loosely covered for 2 to 3 days. The chicken is then patted dry, placed in preheated pan, in a hot oven to roast and is turned during the cooking process. The results are a moist mouthwatering chicken, like nothing from the box grocery stores! Try this recipe you won’t be disappointed!
1 small about 3 pound fryer chicken
3 teaspoons of salt (1 teaspoon per pound)
1 1/2 teaspoon ground pepper
Several sprigs of fresh thyme
Clean the chicken throughly and pat dry. Stuff fresh thyme under the skin of the breast and in the cavity. Cover all over generously with mix of salt and pepper. Place chicken in a sided bowl/dish and cover loosely with plastic wrap. Place in the fridge for 2 to 3 days.
On the day of roasting remove chicken from fridge and pat dry. Preheat oven to 425 and place a pan in the oven so it is hot, about 10 minutes. I use a cast iron skillet that holds the chicken perfectly. You don’t want anything too big so the bird doesn’t steam! Place the chicken breast side up in the hot pan. Cook for 20 minutes and turn chicken over, back side up. Cook 2o minutes more and turn again breast side up and cook 20 more minutes, about 1 hour in all. If your chicken is larger it may take another 15 to 20 minutes. Remove from oven and let rest for 10 to 15 minutes. Carve and serve with your favorite sides!
Dinner in Barrington with my dear friend!