The first time I roasted a bird that didn’t have shriveled legs and broken skin. It seems that everything we had been taught about roasting poultry, including duck and turkey, was all wrong.
The temperature should be low, the roasting should be long (four and a half hours in the case of the chicken in the photo) and the oven temperature is not cranked up until the last hour or so just to brown the skin and turn it crisp.
It’s amazing how the breast meat stayed moist with this roasting technique. Next time, I’ll roast a duck and post a recipe in the blog.
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