Today's Tip
A French roast chicken needs three things: good heat, a rested bird, and patience. Roast it breast-down for the first half at 220°C. Flip it for the last twenty minutes. The breast stays moist. The skin crisps. Rest it longer than feels comfortable before carving.
Try This
Salt a whole chicken the night before and leave it uncovered in the fridge. The skin dries out slightly, which means it crisps perfectly. Remove it from the fridge one hour before roasting. This one step separates a good roast chicken from an exceptional one.
The French test doneness by tilting the bird and observing the juices from the cavity: they should run clear with a faint gold tint, never pink. Thermometers are fine but not traditional. Resting time should equal at least one-third the cooking time. A chicken roasted for 60 minutes needs 20 minutes of rest. During rest, it reabsorbs juices that would otherwise flood the cutting board.
One French lifestyle tip, every morning at 7am. Free — always.