atom · cooking / basics
Roast a whole chicken
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Dry it and salt it a day ahead.
Uncovered in the fridge overnight. Dry skin is the entire secret to crisp skin.
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Take the chill off.
An hour at room temperature so it cooks evenly instead of burning outside and staying raw inside.
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Start hot, then drop.
Twenty minutes at 220°C, then down to 180°C for the rest.
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Cook to temperature, not to time.
74°C in the thickest part of the thigh, not touching bone.
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Rest twenty minutes.
Loosely covered. Carving early costs you every drop of juice.
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- 1 Founder draft core @bernard ⚡ new
#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.
No gear needed. Your pot, a timer and ice are enough. That is the point.
Founder draft
@bernard · challengers welcome
