Rob Williams: 3rd times the charm - Cincinnati News, FOX19-WXIX TV

Rob Williams: 3rd times the charm

I’ve been trying to cook more.  Most recently trying for the third time to roast a chicken.  The first two attempts tasted good, but the skin wasn’t crispy.  The third time was a complete success. 

The bird was tasty, moist and the skin super crispy. 
I can’t take all the credit. I had help from Tyler Florence’s cookbook, “Inside the Test Kitchen: 120 New Recipes, Perfected.”   

I bought a 6 LBS bird from Aldi’s off of Ridge Road.  I think the whole chicken cost only $6.00. 

The process of cooking it sounds weird, but trust me it works. 

  • Bring 5 cups of water to a boil with two tablespoons of sugar and three tablespoons of white vinegar. 
  • Then add 1 and a half tablespoons of baking soda when it comes to boil.  I carefully pour the hot liquid all over the chicken. I did this by putting the bird on a rack in the sink.  This process tightens the skin which ensures that it will be crispy. 
  • Pat the bird dry. 
  • Liberally season the inside and outside with salt and pepper.  Tyler stuffed the bird with aromatics like lemon,
  • rosemary, bay leaves, oregano, thyme and garlic. 
  • Bake at 400 degrees. 

I baked my 6 pound bird for an hour and a half.  About 15 minutes per pound.  Thermometer should read 165 degrees for the thickest part of the thigh away from bone. 

Let it rest for about 20 minutes before carving. 

Try it! I think this method is fool-proof. 

I also used the same cookbook to make my own ricotta cheese.  I used them in an appetizer that I served to Frank and his wife.

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