COLD START ROAST CHICKEN
This cold start roast chicken method is so simple and yields a succulent, juicy result.
Sometimes in cooking, simplicity is king, and that's exactly what we're showcasing today with our cold start roast chicken. In a world where roasting a chicken has almost become an Olympic event of complexity, it’s time to go back to basics and reconnect with a method so simple it will feel like a revelation.
This method is still used in some French homes, but for some reason, many have forgotten about it in modern times. Say goodbye to tangled trussing attempts, turning the chicken again and again while cooking, multiple temperature changes, and the slippery struggle of trying to slide butter under the chicken skin. This method will allow you to make a perfect roast chicken every single time while barely lifting a finger.
Even better, while the magic happens in the oven, the cooking juices gather naturally to create a mouthwatering jus to serve alongside your chicken. Seriously, what more could you ask for from a roast chicken?
INGREDIENTS
1 whole chicken (1.5 kg / 3.3 lbs)
Salt and black pepper, to taste
4 tbsp cooking oil
40 g (1.4 oz) plain butter
MISE EN PLACE
Season the chicken with salt and pepper inside and out and tie the top of the legs together with string for a tidier look.
Cut the butter into 4 small pieces.
Method
Spread 2 tablespoons of cooking oil on the bottom of a medium-sized roasting pan and place the chicken in the pan (using a rack if you prefer).
Massage the chicken top and legs with the remaining 2 tablespoons of cooking oil. Then, place a piece of butter between each of the legs and wings as shown in the video.
Transfer the roasting pan with the chicken to a cold oven (not preheated).
Close the oven door and set the temperature to 200°C (400°F) with the fan force function on.
Set a timer for 70 minutes and let the chicken cook without opening the door (this is very important to avoid the steam escaping).
When cooked, transfer the chicken to a cooling rack or plate and wrap the chicken with foil or baking paper. Let it rest for at least 20 minutes before carving.
To serve, transfer the delicious jus that has formed at the bottom of the roasting pan into a bowl (you can remove the excess fat from the jus if you like before). Carve the chicken and enjoy the succulence!
TIPs
This is the simple version, so feel free to experiment by adding stuffing, herbs, or whatever you fancy. trying to source the best chicken you can is
If using a larger chicken, reduce the temperature to 190°C (375°F) and extend the cooking time by 10 to 20 minutes.