Roast Chicken Breast That Doesn’t Set Off Fire Alarms

Roast Chicken Breast That Doesn’t Set Off Fire Alarms

00:00 Intro
01:09 Why Not Reduce the Heat?
02:54 Why Salt Ahead?
03:47 How to Improve Browning
05:15 The Roasting Procedure
09:17 Testing for Doneness

An in-depth video on chicken safety: https://youtu.be/QyN64TZ-ALY

Glaze:
1 garlic clove, grated on a microplane zester
1 tsp Dijon mustard
1 tsp Pomegranate Molasses (optional)
1 tsp soy sauce
2 Tbsp canola oil (or any neutral oil)
1 tsp za’atar (optional)

In a small bowl, whisk the garlic, mustard, molasses and soy sauce until homogeneous. Add the oil and whisk until completely homogeneous. Stir in za’atar.

A pre-salted and thoroughly dried chicken breast roast cut from a 3.5 - 4.5 Lb (1.5-2kg) chicken. Here is the video on how to make one: https://youtu.be/vZQhUT5AhEY
1 red or yellow onion, sliced thick
Chopped veggies of your choice to create a thick layer in the pan (like carrots, parsnips, potatoes, turnips, cabbage, peppers)
3 Tbsp olive oil or clarified butter
Salt and black pepper

Preheat the oven to 450F (230C) with a rack in the lower third. Toss the onion, veggies, oil, salt and black pepper in a large deep pan (I use a deep 12 inch/30cm stainless steel pan with straight sides). Set a flat rack on top of the pan. Dry the chicken thoroughly with paper towels. If the top of the breast was damp at all, oil it lightly. Set it on the rack breast side down and cover with a thin film of the glaze over the back and sides (whatever isn’t touching the rack). Put in the oven and turn on the convection fan if you have it. Roast for 15-20 min or until the top is golden.

Remove the rack with the chicken onto a plate and stir the veggies. Put the rack back over the pan. Flip the chicken, cover the breast area with a thin coating of the glaze and stand it up so that the narrow tip is pointing down. Put back in the oven for 10-15 min or until the chicken is beautifully brown.

Put the chicken directly onto the veggies breast side up and take its temperature. Make sure you find the coolest spot. Here is how to avoid a major screw up: https://youtu.be/aVs0Wbu686E

Continue to cook the chicken at 400F (200C) without convection until the minimum internal temperature reaches 125-130F (52-55C). Stir the veggies whenever they need it during roasting.

Let the chicken rest for about 20 minutes with a thermometer inserted into the coolest part. The temperature should reach around 150F (65.5C).

Debone the breasts and serve with the cabbage. Freeze the carcass for some future stock.

Thermometers:

Thermapen http://tinyurl.com/4vdv2p4y
3 sec response time amazing reliability
$90-100

Thermopop http://tinyurl.com/2zncc47j
6 sec response time amazing reliability
$30

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Видео Roast Chicken Breast That Doesn’t Set Off Fire Alarms канала Helen Rennie