The food lab better home cooking through science ( PDFDrive ) 728
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STEP7:PRESSDOWNSplaythebirdoutinamanner
thatcanonlybedescribedasinappropriate,thenplace
yourpalmsfirmlyuponthebreastsandpressdownhard
ontheridgeofthebreastboneuntilitliesflat.(Witha
turkey,you’llprobablyhearafewcracks.)Thebirdis
nowreadytoroast.
SIMPLEWHOLE
ROASTCHICKEN
Ifyouvaluethepresentationofawholebirdatthetable,
thisistherecipeforyou.You’llneedapizzasteelorstone
tohelpensurethatthelegscookasfastasthebreasts.
NOTE:Forthejuiciestresultsandcrispestskin,dry-brine
thebirdandair-dryitovernightasdescribedhere.
SERVES3OR4
1wholechicken,3½to4pounds
1tablespoonvegetable,canola,oroliveoil
Koshersaltandfreshlygroundblackpepper
1. Adjust an oven rack to the middle position and place a
pizzasteelorstoneonit.Preheattheovento500°Fforat
least30minutes.
2.Placethechickenonaworksurfaceanddrythoroughly
withpapertowels.Separatetheskinfromthebreasts(see
here),thenrubthechickenevenlyalloverandunderthe
skinwiththeoil.Seasononallsideswithsaltandpepper
(go light on the salt if the bird has been dry-brined). Set
asideatroomtemperaturewhiletheovenpreheats.
3.Lineaheavyrimmedbakingsheetwithlightlycrumpled
aluminum foil. Place the chicken, breast side up, on a
