High Heat Roast Chicken

NOTE: I use Judy Roger's (Zuni Cafe) Presalting Method to season and Barbara Kafka's Roasting Method.

Copied directly from Barbara Kafka's "Roasting, A simple Art" Cookbook.

5- to 6-pound chicken, wing tips removed

Freshly ground black pepper, to taste

I lemon, halved

4 whole garlic cloves

4 tablespoons unsalted butter,

1 cup Basic Chicken Stock or canned,

water. Fruit juice. or wine for

optional deglazing.

Kosher salt, to taste

Preheat oven to 500°F


Roasting time

50 ~ 60


Here it is, the recipe that started the book. If there is no lemon, garlic, or butter on hand, roast the chicken without them. Or play. Use peeled shallots or a small onion, quartered. Add some leaves from the top of a bunch of celery, a couple of sage leaves, or a Bay leaf. Try a few juice orange or blood orange wedges.

Vary the de-glazing liquid to change the flavour of the gravy or to match what's in the bird. Basic Chicken Stock-or canned-is the starting point, but use part wine-whatever is left over, red or white-or a little vermouth. Make one third of the liquid orange juice if oranges are in the bird. This is not astrophysics. Have fun.

Place rack on second level from bottom of oven. heat oven to 500°E

Remove the fat from the tail and crop end of the chicken. Freeze the neck and giblets for Basic Chicken Stock. Reserve chicken livers for another use.

Stuff the cavity of the chicken with the lemon, garlic, and butter. if using. Season the cavity and skin with salt and pepper.

Place the chicken in a 12 x 8 x I 1/2-inch roasting pan breast side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear. After the first 10 minutes, move the chicken with a wooden spatula to keep it from sticking.

Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken, tilt it over the roasting pan so that all the juices run out and into the pan.