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Simon Hopkinson’s Roast Chicken

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When a chef titles his classic book, "Roast chicken and other stories", you know that his eponymous recipe must be great.

The thing about roast chicken is that it perfectly epitomizes the truism, "God makes food and the Devil makes cooks". It's all in the shopping. You will have guaranteed the success or failure of this recipe before you even turn the oven on... so buy the VERY BEST chicken and butter your market affords (I favor Marin Sun Farms) and don't even think about using anything but fresh herbs, lemon, and garlic. I also salted the chicken much more aggressively than usual for me, as I tend to be an undersalter. Also, do NOT overcook!

Old-school French cookbooks always insist that this dish is the ultimate test of a home cook because the very slightest adjustments can make all the difference. Follow the directions exactly and prepare yourself for a chicken that is tender, flavorful, and juicy -- a triumph of cuisine bourgeoise indeed.

I need to try this version sometime, looks simple and good. As I write, there is a bird in the oven following the Heston Blumenthal recipe for the first time:

heston blumenthal roast chicken

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