Here is how we cook our crispy moist chicken at Yellow Bell Farm!
Crispy skin is a stated priority in the recipe for Martha’s Perfect Roasting Chicken. Here is her very SIMPLE recipe. There’s no rounding up a dozen herbs or tinkering with the temperature.
You pat the chicken dry (inside and out) to eliminate the steam issue; place in roasting pan and drizzle olive oil over it: grind liberal amounts of sea salt and pepper; (sometimes but NOT
necessary, we stuff it with lemon, rosemary and garlic and (MOST IMPORTANT) roast it “fast and high” at 425 degrees F for about 20 minutes per pound. Check chicken because oven temps vary. This creates a scrumptious crispy skin and delicious moist meat.
Here is a really YUMMY simple pan sauce: While the chicken’s resting sweetly on a platter, deglaze the roasting pan with white wine or chicken stock, strain it, and add a tablespoon of
butter for a rich, very delicious pan sauce. The results: juicy chicken, crisp, brown skin with an amazing sauce.
Nothing beats the feeling of mastering a classic roasting chicken!!