The Torres brothers, chefs: “A juicy roast chicken isn't roasted whole; open it like a book so the skin gets crispy.”
Roast chicken is a staple in many families. But sometimes, this dish can be a little too dry. To avoid any unpleasant surprises, two chefs have revealed their secret cooking method.
To get perfectly crispy skin, do you really have to leave the whole chicken in the oven? Not really, according to Sergio and Javier Torres. The two Spanish chefs have another way of preparing this poultry, which allows them to control both the cooking time and the crispness of the skin. Their chicken is prepared spatchcocked, a technique that involves removing the backbone before completely flattening the bird.
Once opened, the chicken is much shorter and has a more even surface area. This allows the heat to reach the different parts of the meat more easily, and the skin remains fully exposed throughout the cooking process. In this way, the breast meat is less likely to dry out while the thighs finish cooking.
The skin, meanwhile, benefits fully from the oven's heat and develops a beautiful color. Culinary experts also add a flavorful seasoning to perfect the roast chicken.
The ingredients:
For the chicken and the garnish:
- 1 whole free-range chicken
- 1 kg of small roasting potatoes
- 1 spring onion
For seasoning:
- 500 ml of water
- 50 ml of olive oil
- 1 tablespoon of peppercorns
- ½ head of garlic
- 2 to 3 bay leaves
- 1 bunch of fresh rosemary for brushing
The procedure to follow:
Start by preparing the dressing. Place the water in a saucepan, then add the bay leaves, crushed garlic cloves, peppercorns, vinegar, olive oil, and a pinch of salt. Bring to a boil, then simmer for about five minutes. Remove from heat and set aside.
Next, prepare the chicken. Place it breast-side down on a board, then use kitchen scissors or a sharp knife to loosen the carcass along its back. Cut along each side of the spine to remove the bone. Then turn the chicken over and press down with your hands to flatten it completely.
To make cooking the thighs easier, make a few small incisions along the bones. These cuts will allow the heat to penetrate the meat more effectively.
Season the chicken generously with salt and pepper on both sides. Then place the poultry on a rack, making sure to position the skin side up.
Prepare the garnish. Slice the small potatoes in half and finely chop the spring onion. Spread everything out on a baking sheet, then season with salt, pepper, and herbs.
Position the rack containing the chicken above the vegetable tray.
Soak a bunch of rosemary with the previously prepared liquid seasoning, then use it to coat the surface of the poultry.
Bake in a preheated oven at 190°C (375°F), using the fan setting, for 25 to 30 minutes. Every ten minutes or so, brush the chicken with a little more seasoning to keep the meat moist and the skin golden brown.
Once cooked, remove the poultry from the oven and place it directly on top of the potatoes and spring onion. Carve the chicken into pieces, divide the garnish among the plates, and serve immediately.
