We Cooked Michelin Roast Chickens to Find the Ultimate one
By Fallow
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We tested five Michelin-star roast chicken techniques to find out which method makes the ultimate roast chicken. From Thomas Keller and Heston Blumenthal to Raymond Blanc, Marco Pierre White and Marcus Wareing, we put five very different roast chicken methods head-to-head, scoring each one on juiciness, flavour, crispy skin and ease. Some take just 40 minutes. Others take several days. Along the way we test wet brining, air drying, blanching, poaching, high-temperature roasting, low-and-slow cooking, clarified butter and brown butter to see which techniques actually make a difference. Then we take the best ideas from every chef and combine them into our own ultimate roast chicken recipe, designed to deliver juicy meat, intensely crispy skin, deep roast chicken flavour and a proper chicken gravy. If you’re looking for the best roast chicken recipe, crispy roast chicken skin, Michelin-star cooking techniques or a better way to cook Sunday roast chicken, this is everything we learned
Tags: roast chicken, ultimate roast chicken, best roast chicken recipe, Michelin star roast chicken, Michelin star chicken, crispy roast chicken, crispy chicken skin, juicy roast chicken, Sunday roast, Sunday roast chicken, Thomas Keller roast chicken, Heston Blumenthal roast chicken, Marco Pierre White roast chicken, chef roast chicken, chicken cooking techniques, how to cook roast chicken, brined roast chicken, chicken brine, chef cooking, Michelin star cooking
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