Culinary Notes
The Roasting Dilemma: The anatomical challenge of a whole chicken is that it is two different meats. The breast dries out at 65°C, while the legs are best at 75°C+. To solve this, roast the bird at high heat (200°C+) to crisp the skin quickly, or brine the bird beforehand to protect the breast. Alternatively, roast the bird upside down (breast down) for the first half of cooking so the juices flow into the breast.
Trussing: Tying the legs together with string isn't just for aesthetics. It closes the cavity, preventing hot air from drying out the inside, and creates a compact shape that cooks more evenly.
The Oyster: Don't miss the "Chef's Treat." On the back of the bird, tucked into the hollow of the backbone above the thigh, are two small medallions of dark meat called the Oysters. They are considered the most tender and flavourful part of the chicken.
Zero Waste: Never bin the carcass. After the roast, strip the meat and boil the bones with onion and carrot for 3 hours to make a free, high-quality stock.
