Ferran Adrià's Roasted Chicken | Serious Eats : Recipes

Ingredients

  • 1 ½ teaspoons salt
  • 1/3 cup water
  • 4 tablespoons white wine
  • 4 garlic cloves
  • 2/3 teaspoon black peppercorns
  • 1/3 cup dried thyme
  • 3 ¾ teaspoons dried rosemary
  • + 4 more ingredients
    • 20 dried bay leaves
    • 2 lemons
    • 2 tablespoons olive oil
    • 2 whole chickens, 4 ½ pounds each

1 Preheat the oven to 425°F. Use a pair of strong kitchen scissors to snip off the tips of the wings. Cut off the parson's nose (tail) of the chicken. 2 Put the chicken in a roasting pan, season inside and out with salt, then rub with oil. Finely grate the lemon zest over the breast and legs. 3...

View full recipe at SpringPad

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