This post contains a sponsored link to a recipe I developed for De Nigris Italian Vinegars. #ItalianVinegar #DrizzleFlavor
One of the easiest and most rewarding meals to prepare is a perfectly roasted whole chicken. Besides the obvious win that the cost-per-pound of a whole chicken is impressively lower than its parts and pieces, roasting a whole chicken is beautiful to behold.
I mean, look how gorgeous! I can’t even.
There is a reason why most French-based chefs, authors and bloggers will have a signature go-to recipe for roast chicken with the minimal of ingredients. It really has to do with focusing on bringing out the best of the bird with just a few simple techniques.
Apply liberal amounts of quality butter.
Emphasis on the word “liberal.” This adds a level of flavor that is unequaled. It involves getting up-and-under the skin as well as covering every square inch.
Cook at high temperature.
Cooking a whole chicken at high temperature ensures crispiness. Done correctly, we will never have to worry about it drying out since rotation is a key part of the roasting process.
Add a touch of delicate vinegar to the pan drippings.
Just like any dish that focuses on simplicity, the right application of ingredients bring about perfect balance. I simply adore the lightly fruit bouquet flavor of De Nigris Organic White Modena Vinegar with Balsamic. This vinegar has a touch of sweet that mixes wonderfully with the melted butter, herbs, garlic and lemon in the Lemon-Kissed Roast Chicken with Pan Sauce Recipe I happily created for De Nigris Italian Vinegars. It will get you started down the path of mastering a roast chicken.
Have you ever been intimidated by roast chicken? Have any #fail or #success stories that you would like to share?
Eat well, my friends. Eat well.