For many carnivores and omnivores alike, chicken is the go-to protein we turn to. Roast chicken, in particular, is fairly simple to make and usually comes out pretty good.
But we’ve had enough of pretty good roast chicken; we want a perfect roast chicken. And the crew from A is for Apple (airs on Gusto) know all the tricks we’re looking for to make our chicken taste so much better.
1. Watch the heat
The last thing you want to do is crank up the oven’s heat to get your chicken done faster–because you don’t want to dry it out. The cast members recommend either letting your chicken cook for a long time on a medium heat, or turning it up high for the first few minutes, and turning it down before it has a chance to dry out.
2. Butter that sucker up
“I also like to put butter all around the chicken or underneath the skin,” said A is for Apple‘s Leah Wildman.
It’s already a well-known fact that butter makes everything taste better. So by adding some to your chicken, you’ll be guaranteed an extra moist, extra flavourful product. Put some under the skin so it goes straight into the chicken.
3. Brine the chicken
“Put citrus, sweetness, sage, thyme into the brine with the chicken for 24 hours,” said Robert Jewell, a chef from the show. “The juices get into the meat while it roasts.”
By creating a brine for your chicken, which is essentially just soaking your chicken in very salty, flavourful water, every bite of your chicken will be overflowing with an incredible taste.
4. Flavour its cavity
In the past, you may have just been satisfied by adding spices, herbs and sauces to the outside of your chicken. But we’re going to be real with you: it ain’t good enough. You need to get your hands dirty a bit and put the spices and ingredients on the inside of the chicken too.
A is for Apple‘s Lauren Gulyas explained that “Shoving the cavity full of lemon, rosemary, peppercorns will infuse [more of the chicken]” with amazing flavours.
5. Let it rest
As is true with all meat when you cook it, letting it sit before taking a bite is the best way to intensify the flavours.
“Once it comes out, you want to cover it in foil and leave it for at least five minutes,” said Gulyas. “All the juices get sucked back in.” And more juice=more of a moist, seasoned taste.