And truthfully, even if you don’t love that unctuous crunch as I do, the skin does more than provide a burst of flavor and texture – it holds in all that moisture, leaving you with juicy chicken. For me, chicken falls into two categories: dry (bad) and moist (good). One way to ensure delicious, juicy chicken is to cook it bone-in and skin-on, ideally in as whole a piece as possible, and be sure to let it rest 15 minutes before you begin carving.
Roasting a whole chicken is best for moisture, but it means that not all the skin attains that delicate golden crunch I crave. For that, you need as much of the skin to be face up as possible – the answer is to roast chickens in halves (or spatchcocked).
We eat this roast chicken at least once a week – it’s easy, tasty, and provides leftovers for use in tacos, pot pies, casseroles, or other meals, as well as everything I need to make stock and render chicken fat (which I promise, is amazing and not as scary as it sounds)!
Use tongs or a meat fork with your non-dominant hand to manipulate the hot chicken while you cut with your dominant hand. It will take some practice to carve successfully without mutilating that delicious skin, but people will soon wonder at your carving skills. Half chickens are a great place to start, because they are a little more steady on the carving board than a whole chicken.
Remember: you will have difficulty cutting through bone, but you should be able to separate and cut through at the joints. There are a lot of great free videos online, like this one, that will show you how it’s done.
- Fold the wing back until the joint connecting to the body separates. Cut through this now open joint to separate the wing from the body.
- Lift the leg quarter away from the body and use the knife to cut the skin and allow the quarter to be folded back, disconnecting the joint where the thigh meets the body. Cut through this now open joint.
- If you wish to serve legs and thigh rather than quarters, cut through the joint where these two meet.
- Slice along the rib cage to separate the breast from the body. Don’t worry about getting every bit of meat off the rib cage – if you are making stock with the carcasses you’re going to want a little meat on there.
Usually, if you budget one ½ chicken per person, you’ll have enough leftover meat to work with for another meal, as well as the carcass of two chickens, and a pan full of juices, oil, and crusty bits of flavor. We can use every bit.
Use your fingers to remove all the meat from the leftover legs, thighs, and breasts, and store in a zip top bag or your preferred storage container. Everything else will go into making your stock: the leftover leg and thigh bones, the rib cages and backs leftover after carving, all the leftover skin, and the juices, fat, and crusty bits in the pan. If you are not ready to make stock right away, or have an extra large soup/stock pot and want to wait until you have another batch of stock fixings, put all of this into a gallon-sized zip top bag, label it, and store it in the freezer until you are ready. But definitely – make stock.
Crispy Roast Chicken
Serves 3-4, with leftovers for another meal
This chicken is about as basic as it gets. You could, of course, add whatever herbs or spices you love. I generally keep it simple because I want a simple, basic stock from carcass, and because I really just don’t think it needs it. Tip: Line half sheet pan with foil so you have less scrubbing to do later.
- 4 split fryer chickens, or 2 spacthcocked chickens
- olive oil
- kosher salt
- freshly ground pepper
- granulated garlic
- Preheat oven to 400°F.
- Arrange chicken skin side down on a half sheet pan with a rack. Drizzle or brush with olive oil, sprinkle with salt (one good pinch per half chicken), pepper, and granulated garlic. Flip chicken over so the skin is facing up and repeat.
- Roast chicken until juices run clear (poke the thigh and look at the color of the juice: pink – not ready, clear – ready) and the skin is golden and crispy, approximately 1 hr 15 min, depending on the starting temperature of the meat.
- Remove from oven and let rest at least 15 minutes before carving. (Do not skip the resting period!)
Starchy Sides: Mashed Caulitatoes, Roast Sweet Potatoes (just wrap them in foil and put them in the oven with the chicken), Garlic Bread
Veggie Sides: “Grilled” Brussels Sprouts or Cauliflower, Candied Carrots, California Blend Vegetables