chickenbaking

Classic Roast Chicken

Name: Classic Roast Chicken
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 85 min
Yield: 4
Ingredients: 3 1/2 lb Chicken; 1 tbsp butter; salt; pepper; 1/2 cup chicken stock; dash of soy sauce; 1 tsp potato starch; watercress

Jacques Pépin shares a detailed recipe for classic roast chicken, including techniques for removing the wishbone, trussing, roasting, basting, carving, and serving with watercress.

Recipe by KQED

From YouTube · May 12, 2023

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Jacques Pépin shares a detailed recipe for classic roast chicken, including techniques for removing the wishbone, trussing, roasting, basting, carving, and serving with watercress.

20 min

Prep time

2 hrs 11 min

Cook time

2 hrs 31 min

Total time

Yield

Ingredients

8 ingredients

Adjust servings

Servings: 42 to 8

Ingredients and nutrition update together

Per serving430 kcal

Fat: 27g
Carbs: 2g
Protein: 42g

Whole recipe (4 servings): 1720 kcal

Method

10 steps

Remove the wishbone from the chicken by cutting on each side and pushing it out with your finger.
Truss the chicken with twine by going underneath, crossing, and anchoring it around the drumstick and wing, then tightening with a couple of turns.
Rub the chicken with butter, salt, and pepper, inside and outside.
Start roasting the chicken on its side at 425°F for 20 minutes.
Turn the chicken to the other side and roast for another 20 minutes.
Finally, turn the chicken on its back and roast for an additional 20 minutes, basting every 5-6 minutes.
Check for doneness by ensuring the juices run clear and the color is white at the junctions.
Remove the chicken from the oven and let it rest for a few minutes before carving.
To make the sauce, deglaze the pan with 1/2 cup chicken stock, add a dash of soy sauce, and thicken with potato starch diluted in cold liquid.
Carve the chicken by removing the legs, breasts, and wing joints, then serve with watercress and sauce.

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