The Bite (Issue 27): A simple roast chicken

And why it is so special The first time I successfully roasted a chicken was the first time that I felt like a real cook. I remember it vividly: I was 20 or so and was having a guy who gave me butterflies over for dinner. The meals that I typically made for friends — briny puttanesca packed with olives,[skillet-griddled burgers](~/AASU4wA~/RgRkRm9WP0RfaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDkvMDcvd2FzLXRoZS1jaGVlc2VidXJnZXItYWN0dWFsbHktaW52ZW50ZWQtaW4tbG91aXN2aWxsZS1rZW50dWNreS9XA3NwY0IKYmFX6mNipYnWQVIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAl) with too much cheese, [slow-simmered pozole](~/AASU4wA~/RgRkRm9WP0SEaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjAvMDYvMjgvc2VydmUtdGhlc2UtY3J1bmNoeS1wb3RhdG8tdGFjb3MtZnJvbS1lc3RlYmFuLWNhc3RpbGxvLXdpdGgtYS1iaWctcGlsZS1vZi1sZXR0dWNlLWFuZC1xdWVzby1jb3RpamEvVwNzcGNCCmJhV-pjYqWJ1kFSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) — felt either too sloppy or overwrought. Roast chicken, on the other hand, felt indisputably classic; it was the kind of meal that some cream-clad [Nancy Meyers protagonist](~/AASU4wA~/RgRkRm9WP0QxaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMDkvMTIvMjQvaXRzX2NvbXBsaWNhdGVkL1cDc3BjQgpiYVfqY2KlidZBUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) would pull out of the oven before brushing waves of perfectly tousled hair out of her eyes (just in time to see her ex-lover gazing at her adoringly from the kitchen door frame). Put another way, roast chicken was a symbol of adulthood and domesticity and, at the time, I desperately wanted to appear like both were effortless for me. So, I spent hours scanning roast chicken recipes online, noting similarities and differences between them. So much for effortless, right? The resulting recipe, a mix of Ina Garten’s and Julia Child’s roast chicken recipes, inspired me to go to an actual butcher for the first time in my life, instead of just relying on the meat department at the local supermarket. I forked over $7 for a roll of[good French butter](~/AASU4wA~/RgRkRm9WP0RtaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDcvMjgvNS10aXBzLWZvci1idXlpbmctYmV0dGVyLWJ1dHRlci1hdC10aGUtZ3JvY2VyeS1zdG9yZS1hY2NvcmRpbmctdG8tYW4tZXhwZXJ0L1cDc3BjQgpiYVfqY2KlidZBUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~). The morning before my crush was due for dinner, I woke up early to hit the farmer’s market for the prettiest parsley I could find. That night, I pulled a perfectly golden chicken (with wing tips that were, admittedly, perhaps a little too molasses-brown) from the oven just as there was a knock at my apartment door. We spent the evening listening to some playlist he probably spent way too much time constructing while picking the meat away from the bones with our fingertips, sopping up the juices with hunks of [toasty bread](~/AASU4wA~/RgRkRm9WP0RKaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjAvMDMvMjkvYmFraW5nLWJyZWFkLWNvbWZvcnQtc3Vydml2YWwtcHN5Y2hvbG9neS9XA3NwY0IKYmFX6mNipYnWQVIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAl). It was divine. Gorgeous, gorgeous girls love roast chicken. While my crush fizzled soon after, that roast chicken recipe has remained in constant rotation, with occasional seasonal tweaks and substitutions. This week, as I was finalizing a springy roast chicken recipe for Salon, I revisited some of my favorite roast chicken recipes. Most of them have three major things in common which, if you keep them in mind while cooking in your own kitchen, will allow you to riff when making simple roast chicken — and perhaps enabling a Nancy Meyers moment of your own. Salt [Jacques Pepin’s simple roasted and basted chicken recipe](~/AASU4wA~/RgRkRm9WP0RMaHR0cHM6Ly9jb29raW5nLm55dGltZXMuY29tL3JlY2lwZXMvMTEzNTMtamFjcXVlcy1wZXBpbnMtYmFzaWMtcm9hc3QtY2hpY2tlblcDc3BjQgpiYVfqY2KlidZBUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) is incredibly minimalistic. It has three ingredients: one 3 ½-pound chicken, and salt and pepper to taste. That tells you how important each of those ingredients is — especially salt. There are a couple benefits to salting chicken before roasting. Salt draws moisture out of the chicken, which results in crispy, golden-brown skin (a.k.a the best part of roasting a chicken at home). Then, of course, there’s the taste element. This could come from actual salt, as in the case of [Julia Child’s favorite roast chicken](~/AASU4wA~/RgRkRm9WP0RBaHR0cHM6Ly93d3cuZm9vZGFuZHdpbmUuY29tL3JlY2lwZXMvanVsaWFzLWZhdm9yaXRlLXJvYXN0LWNoaWNrZW5XA3NwY0IKYmFX6mNipYnWQVIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAl); it could come from a dry or wet brine, like [Samin Nosrat’s buttermilk-marinated roast chicken](~/AASU4wA~/RgRkRm9WP0RBaHR0cHM6Ly93d3cuc2FsdGZhdGFjaWRoZWF0LmNvbS9idXR0ZXJtaWxrbWFyaW5hdGVkLXJvYXN0LWNoaWNrZW5XA3NwY0IKYmFX6mNipYnWQVIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAl); it could also come from other salty ingredients like Alison Roman’s anchovy-butter chicken or — one of my recent favorites — Eric Kim’s roasted chicken with fish sauce butter. Moisture Most of my favorite roast chicken recipes — including Julia Child’s and[Ina Garten’s](~/AASU4wA~/RgRkRm9WP0RTaHR0cHM6Ly93d3cuZm9vZG5ldHdvcmsuY29tL3JlY2lwZXMvaW5hLWdhcnRlbi9wZXJmZWN0LXJvYXN0LWNoaWNrZW4tcmVjaXBlLTE5NDA1OTJXA3NwY0IKYmFX6mNipYnWQVIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAl) — pair butter with chicken, either brushing it over the raw roaster or tucking it under the chicken skin. However, you can use other fats as well. [Alton Brown’s one-pot chicken](~/AASU4wA~/RgRkRm9WP0QvaHR0cHM6Ly9hbHRvbmJyb3duLmNvbS9yZWNpcGVzL29uZS1wb3QtY2hpY2tlbi9XA3NwY0IKYmFX6mNipYnWQVIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAl), for instance, calls for peanut or canola oil, while[Mark Bittman](~/AASU4wA~/RgRkRm9WP0Q_aHR0cHM6Ly9tYXJrYml0dG1hbi5jb20vcmVjaXBlcy0xL3NpbXBsZXN0LXJvYXN0LWNoaWNrZW4tOC13YXlzVwNzcGNCCmJhV-pjYqWJ1kFSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) goes for olive oil. Basically, you just want to ensure that your roast chicken doesn’t end up with dry, stringy meat, an unfortunate by-product of your chicken being less than moist. Fat equals both flavor and moisture (though you can also always go the simplistic Jacques Pepin route again and rely on basting to provide both). Aromatics Now, this isn’t necessary for a great roasted chicken; again, I point to Jacques Pepin’s or Samin Nosrat’s. However, aromatics are one way for home cooks to really play with the flavor profile of chicken at home. Julia Child’s roast chicken goes all in with a nuanced mixture of mirepoix, mixed herbs, parsley stems, celery leaves and lemon slices. Ina Garten’s roast chicken relies on flavors of thyme, yellow onion and fennel. Salon Food’s spring roast chicken is rich in seasonal aromatics — including dill, leeks, fennel and lemon zest — as well. It’s the perfect weekend evening dinner, served alongside a nice chilled white wine and, perhaps, writer [Maggie Hennessy’s riffable panzanella](~/AASU4wA~/RgRkRm9WP0RHaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMTAvMjAvaG93LXRvLWRpZy1vdXQtb2YteW91ci1uZXh0LXNhbGFkLXJ1dC9XA3NwY0IKYmFX6mNipYnWQVIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAl)? This week, I’ve pulled together a few of my favorite chicken recipes, how-tos and commentaries from the Salon Food archives. It’s one of the easiest proteins to mess up, but when it is good, it is sensational. What is your go-to roast chicken recipe? I’d love to know how you’re preparing yours these days. Let me know at food@salon.com — Ashlie Stevens, deputy food editor *** If you found yourself here without subscribing, make sure to sign up for [The Bite](~/AASU4wA~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-flcDc3BjQgpiYVfqY2KlidZBUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) so you don't miss anything! *** Our favorite chicken recipes and how-tos - [A 3-ingredient marinade for the juiciest chicken breasts ever](~/AASU4wA~/RgRkRm9WP0RfaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjIvMDIvMDQvYS0zLWluZ3JlZGllbnQtbWFyaW5hZGUtZm9yLXRoZS1qdWljaWVzdC1jaGlja2VuLWJyZWFzdHMtZXZlci9XA3NwY0IKYmFX6mNipYnWQVIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAl) - [Think chicken breasts are boring? You're probably cooking them wrong](~/AASU4wA~/RgRkRm9WP0ReaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjIvMDMvMjYvdGhpbmstY2hpY2tlbi1icmVhc3RzLWFyZS1ib3JpbmcteW91cmUtcHJvYmFibHktY29va2luZy10aGVtL1cDc3BjQgpiYVfqY2KlidZBUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) - ["I don't like chicken breasts": Alton Brown on what to grill, from skirt steak to bone marrow](~/AASU4wA~/RgRkRm9WP0RTaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjAvMDYvMjAvYWx0b24tYnJvd24tZ29vZC1lYXRzLWdyaWxsaW5nLXBhbnRyeS1zYWxvbi10YWxrcy9XA3NwY0IKYmFX6mNipYnWQVIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAl) - [The nourishing joy of simmered whole chicken](~/AASU4wA~/RgRkRm9WP0ROaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDUvMTQvdGhlLW5vdXJpc2hpbmctam95LW9mLXNpbW1lcmVkLXdob2xlLWNoaWNrZW4vVwNzcGNCCmJhV-pjYqWJ1kFSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) - [Cozy up to this new chicken and wild mushroom stew with schmaltzy croutons](~/AASU4wA~/RgRkRm9WP0RsaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjIvMDEvMjQvY296eS11cC10by10aGlzLW5ldy1jaGlja2VuLWFuZC13aWxkLW11c2hyb29tLXN0ZXctd2l0aC1zY2htYWx0enktY3JvdXRvbnMvVwNzcGNCCmJhV-pjYqWJ1kFSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) Your weekend dinner plans This weekend, make a gigantic sheet pan of [Michael La Corte’s crispy, cheese-covered chicken parmesan](~/AASU4wA~/RgRkRm9WP0RxaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDYvMzAvd2FudC1pbXBvc3NpYmx5LWNyaXNwLWNoaWNrZW4tcGFybWVzYW4tdHJ5LXRoaXMtc2ltcGxlLXNoZWV0LXBhbi1sYXllcmluZy10cmljay9XA3NwY0IKYmFX6mNipYnWQVIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAl). If you want something refreshing on the side, go for a quick salad of arugula and shaved radish drizzled with olive oil and lemon juice. If you want something a little more decadent, go for [Mary Elizabeth Williams’ easy-peasy garlic bread](~/AASU4wA~/RgRkRm9WP0RkaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjIvMDEvMjMvdGhlLWJlc3QtZ2FybGljLWJyZWFkLWhhcy1hLXNlY3JldC1pbmdyZWRpZW50LWFuZC10YWtlcy0xMC1taW51dGVzL1cDc3BjQgpiYVfqY2KlidZBUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~). Either way, if it’s patio weather, serve your meal with a chillable red (here are some of [our favorites](~/AASU4wA~/RgRkRm9WP0R_aHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDkvMDkvY2hpbGxhYmxlLXJlZC13aW5lcy1tYXktYmUtc3lub255bW91cy13aXRoLXBvb2xzaWRlcy1idXQtdGhleXJlLWVxdWFsbHktZ3JlYXQtaW4tbG9uZy1zbGVldmVzL1cDc3BjQgpiYVfqY2KlidZBUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~)). From our columnists - [These crispy, hot sauce-soaked chickpeas are a genius taco filling](~/AASU4wA~/RgRkRm9WP0RjaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjIvMDQvMTgvdGhlc2UtY3Jpc3B5LWhvdC1zYXVjZS1zb2FrZWQtY2hpY2twZWFzLWFyZS1hLWdlbml1cy10YWNvLWZpbGxpbmcvVwNzcGNCCmJhV-pjYqWJ1kFSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) (Ashlie Stevens) - [I can hear Julia Child's voice in my head again after six weeks of "The Julia Child Challenge"](~/AASU4wA~/RgRkRm9WP0R9aHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjIvMDQvMTkvaS1jYW4taGVhci1qdWxpYS1jaGlsZHMtdm9pY2UtaW4tbXktaGVhZC1hZ2Fpbi1hZnRlci1zaXgtd2Vla3Mtb2YtdGhlLWp1bGlhLWNoaWxkLWNoYWxsZW5nZS9XA3NwY0IKYmFX6mNipYnWQVIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAl) (Julie Powell) - [A spicy taste of Mexican street corn, ready in 15 minutes](~/AASU4wA~/RgRkRm9WP0RaaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjIvMDQvMTcvYS1zcGljeS10YXN0ZS1vZi1tZXhpY2FuLXN0cmVldC1jb3JuLXJlYWR5LWluLTE1LW1pbnV0ZXMvVwNzcGNCCmJhV-pjYqWJ1kFSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) (Mary Elizabeth Williams) - [A new guide to traveling — and traveling to eat — while fat](~/AASU4wA~/RgRkRm9WP0RbaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjIvMDQvMjIvYS1uZXctZ3VpZGUtdG8tdHJhdmVsaW5nLS1hbmQtdHJhdmVsaW5nLXRvLWVhdC0td2hpbGUtZmF0L1cDc3BjQgpiYVfqY2KlidZBUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) (Chaya Milchtein) - What we’re reading [Wraps Are Objectively Terrible](~/AASU4wA~/RgRkRm9WP0Q3aHR0cHM6Ly93d3cuZWF0ZXIuY29tLzIzMDMyMjA3L3doeS1zYW5kd2ljaC13cmFwcy13b3JzdFcDc3BjQgpiYVfqY2KlidZBUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) (Eater) [Eastern European wineries in turmoil as war rages in Ukraine](~/AASU4wA~/RgRkRm9WP0RPaHR0cHM6Ly93d3cud2FzaGluZ3RvbnBvc3QuY29tL2Zvb2QvMjAyMi8wNC8yMS9ydXNzaWEtdWtyYWluZS13YXItaHVydGluZy13aW5lL1cDc3BjQgpiYVfqY2KlidZBUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) (Washington Post) [TikTok and Instagram tags are changing how people cook](~/AASU4wA~/RgRkRm9WP0RLaHR0cHM6Ly93d3cucG9seWdvbi5jb20vMjMwMjM5OTgvdGlrdG9rLWluc3RhZ3JhbS1yZWNpcGUtdGFncy1laXRhbi1iZXJuYXRoVwNzcGNCCmJhV-pjYqWJ1kFSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) (Polygon) What we’re reading - [Wraps Are Objectively Terrible](~/AASU4wA~/RgRkRm9WP0Q3aHR0cHM6Ly93d3cuZWF0ZXIuY29tLzIzMDMyMjA3L3doeS1zYW5kd2ljaC13cmFwcy13b3JzdFcDc3BjQgpiYVfqY2KlidZBUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) (Eater) - [Eastern European wineries in turmoil as war rages in Ukraine](~/AASU4wA~/RgRkRm9WP0RPaHR0cHM6Ly93d3cud2FzaGluZ3RvbnBvc3QuY29tL2Zvb2QvMjAyMi8wNC8yMS9ydXNzaWEtdWtyYWluZS13YXItaHVydGluZy13aW5lL1cDc3BjQgpiYVfqY2KlidZBUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) (Washington Post) - [TikTok and Instagram tags are changing how people cook](~/AASU4wA~/RgRkRm9WP0RLaHR0cHM6Ly93d3cucG9seWdvbi5jb20vMjMwMjM5OTgvdGlrdG9rLWluc3RhZ3JhbS1yZWNpcGUtdGFncy1laXRhbi1iZXJuYXRoVwNzcGNCCmJhV-pjYqWJ1kFSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) (Polygon) Our mailing address: 1000 N. West Street, Suite 1200 Wilmington, DE 19801 [Unsubscribe from this list](~/AASU4wA~/RgRkRm9WP0Q8aHR0cHM6Ly9yZWFkLmxldHRlcmhlYWQuZW1haWwvdGhlLWJpdGUvdW5zdWJzY3JpYmU_aWQ9QDM0NTA5VwNzcGNCCmJhV-pjYqWJ1kFSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) Copyright © 2022 The Bite, All rights reserved. [Made with Letterhead [Letterhead logo]](~/AASU4wA~/RgRkRm9WP0QiaHR0cHM6Ly9saW5rLndoZXJlYnkudXMvbmVwbm83czh5c1cDc3BjQgpiYVfqY2KlidZBUht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~)