The end result: http://roshweb.posterous.com/dinner-2678

Perfect every time!

Just a couple of suggestions to “tweak” your approach? Remove the two fat deposits on the flaps of the large cavity, and position them under the skin of the breast. Placing them high up on the breast, and closing the neck flap with a toothpick or large paperclip, then inserting a two thirds full can of beer in the large cavity, and tenting the top of the bird with pandamus (bai tooey), banana leaves, or foil for ten or fifteen minutes at your suggested 450F, then dropping the heat to 325F or below (removing the tent) with a preheated cast iron skillet lets the whole bird cook evenly in 45 minutes or less. Tripod the legs with the can to enable the bird to stand upright.

A decade ago I had to use an oven which was only on or off, like a old biplane, so I’d rage the flame until it was over 500F, put the brined bird impaled on a can in the preheated skillet, then shut it down. I’ve found fowl has a tendency to express all the extra liquid absorbed through brining if the temperature is not lowered after the initial fat rendering blast of the furnace.

Adding a half cup of boiling water to the skillet for that first ten to fifteen minutes stifles the smoking.

Flavours can be introduced through the liquid in the can. The can’s liquids are essentially useless after cooking, but the pan’s juices are less “scummy” are more gravy worthy then without a can in my experience.

Anything you fancy can be put under the skin with the fat. I like to dice it and add dried powdered chanterelles (and sometimes C. rhacodes or L. procera (contributes a “nutty” aspect)) as it makes for a “fruity” gravy. Black truffle butter is acceptable in a pinch too. Garlic is always good.

I use a Foster’s lager “oil can” for turkey.

Following the Asian protocol, prepping and canning the bird, and then standing it in front of a fan for an hour will allow the roasting to crisp the skin. It also “tightens” the skin, so it’s important to put whatever you want under the skin before fanning the fowl.

I don’t lay claim to inventing any of these techniques. An “aside” in an old Chinese cookbook a quarter century ago about how wild fowl were commonly brined to make up for their lower fat content, and the common practice of soaking “bagged” waterfowl in a milk brine to reduce their gamy flavour turned me on to the brine. I don’t know who “invented” “beer can chicken”, but it’s a great approach. Okay, wild mushroom powder under the skin may be mine, though I’ve only been collecting and consuming for a decade and a half, so I’m likely late to that party….

Apologies for prattling on so; I’ve enjoyed your writing in your books and just thought to contribute. Spirit moved me and perhaps I’ve had too much coffee.

But I do cut a slit into the skin just under the rearmost tip of the breast and slip each leg “knuckle” into that. Good enough.

Mostly I do the remove back bone and flatten thing with poultry.

If you have time, brine, rinse and then onto a rack in the fridge covered by a dish cloth overnight and the next day allows the skin to air dry and it becomes crispy and so very, very good upon roasting.

Makes it a two day affair tho. Your choice.

And, every Monday night around 6 or 7, I roast that bird in my cast iron skillet (Zuni Café-style) and think about just how excited I am to do the whole thing all over again. Thanks for sharing this recipe.

Maybe I’ll mix things up a bit with my roast chicken routine, too.

I have read Pete from DC’s comment.

Very interesting.

If you do decide to go this way, please — let me know, because I have the perfect person for you.

I will personally pay for his airfare to Cleveland with the understanding that he must never, ever, come back.

Ever.

You will love him.

He can stay with you and look after the kids on the weekend. I am not sure if he is a registered Sex Offender because every time I call Immigration to get more information, they put me on hold. However, he is nice enough and calls himself a Chef even though he can’t cook worth shit. Today is Thursday. I can have him there by Monday if you like.

Best,

Rhonda

Don’t forget fresh Thyme!

You and Chef Keller taught me to pay attention to this and quite frankly, it is fabulous!

You may not have had fresh Thyme available at this partricular moment.

Understandable.

To me, Tarragon, is the “Ringo Starr” of Herbs. It is always there but not really necessary and until it is gone you do not know how much better things could have been without it initially.

Personal taste. However, until you got me on the Thyme Bandwagon, my palate was somewhat different.

Yes, I used the word “Fabulous” but then again, I am a girl….

- R

xxx

P.S – Please, People, do not buy skinless, boneless chicken breasts.

i) Slo-mo for the tricky bits

ii) After your video segment showing us how to truss a chicken properly, bring in someone (or two individuals) who has never trussed a chicken before and have them try to do it on their own (with you assisting where needed, if needed), so we can see what mistakes we might make when we try this in our own kitchens (I will even volunteer, haha).

Nice chicken! Love “Ratio”!

I rarely remember to truss, but I’ve always been happier with how I can handle it when trussed.

Lime, cilantro and garlic…. brined overnight and grilled on indirect charcoal. absolutely delicious!