My favorite roast chicken method will always be my first love, a merit badge in confident cooking. Its notoriously high oven temperature and crisp skin are the legacies of Barbara Kafka, the pioneering cooking expert who changed how we think about roasting and much more, and who sadly passed away last week at the age of 84.
But I roast a lot of chickens, and Kafka never was one to take “enough” for an answer. For the first time since I latched onto her technique six years ago, I recently added another, very different roast chicken recipe to my any-old-night rotation (pre-requisites for any-old-night status: no advance prep required, an absolute minimum amount of fuss).
){kind=link}