http://www.messycuisine.com/blog/2010/01/18/the-pursuit-of-great-roast-chicken/ Restaurant reviews from Richmond, Virginia and beyond by real fans of good food. Sat, 28 Jan 2012 01:11:46 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://www.messycuisine.com/blog/2010/01/18/the-pursuit-of-great-roast-chicken/comment-page-1/#comment-773 Greg and Hongjun Mon, 25 Jan 2010 02:26:53 +0000 http://www.messycuisine.com/blog/?p=381#comment-773 <p>We followed the recipe tonight. The chicken turned out to be very good and the sauce is soooooo tasty!</p> We followed the recipe tonight. The chicken turned out to be very good and the sauce is soooooo tasty!

]]> http://www.messycuisine.com/blog/2010/01/18/the-pursuit-of-great-roast-chicken/comment-page-1/#comment-764 Cindy Tue, 19 Jan 2010 02:16:01 +0000 http://www.messycuisine.com/blog/?p=381#comment-764 <p>Last Saturday I made my first roast chicken using Thomas Keller's recipe. Now you've given me some sauce ideas for the next time - thanks!</p> Last Saturday I made my first roast chicken using Thomas Keller’s recipe. Now you’ve given me some sauce ideas for the next time - thanks!

]]> http://www.messycuisine.com/blog/2010/01/18/the-pursuit-of-great-roast-chicken/comment-page-1/#comment-763 Eugenio Mon, 18 Jan 2010 23:29:37 +0000 http://www.messycuisine.com/blog/?p=381#comment-763 <p>A good roast chicken is hard to beat. I usually salt and pepper the chicken when I buy it then keep it in the freezer. One tricky thing for the home cook is that preferably you should start the chicken in the oven at room temp (the chicken) rather than cold so it crisps quickly and the skin doesn't poach.</p> A good roast chicken is hard to beat. I usually salt and pepper the chicken when I buy it then keep it in the freezer. One tricky thing for the home cook is that preferably you should start the chicken in the oven at room temp (the chicken) rather than cold so it crisps quickly and the skin doesn’t poach.

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