The Ultimate Guide to Making Koji Cooks' Perfect Roast Chicken recipe: Part One (The Chicken)

PERFECT SIMPLE ROAST CHICKEN

THE CARVED PERFECT CHICKEN

There are countless roast chicken recipes, varying in complexity. I've found that this very simple recipe is ideal. Part one is the roast chicken, and part two is the Prosecco, Creme Fraiche, Mustard Sauce.

ROAST CHICKEN - Recipe (serves 4)

A 4-pound chicken, rinsed and dried. If time permits, you can brine it overnight using a basic brining solution made of 1 sliced lemon, 1 tablespoon of kosher salt, 1 tablespoon of sugar, and enough water to cover the chicken by 1/2 inch. Refrigerate it in a covered container.

2 tablespoons of extra virgin olive oil

2 teaspoons of kosher salt

20 grinds of fresh black pepper

1-1/2 cups of Prosecco or dry white wine

METHOD

Preheat our oven to 450 degrees using the convection setting. If not using convection, add approximately 20 minutes to the cooking time.

Take the chicken out of the brine and pat it dry with paper towels. Put the chicken in a shallow baking dish, coat it with olive oil, and season with salt and pepper. Pour the Prosecco into the dish. Bake for 20 minutes, then lower the heat to 375°F and continue baking for another hour or until the internal temperature reaches 160°F. It will rise to 165°F as it rests. Let it rest for 20 minutes before carving. Serve topped with the warmed pan juices.

KOJI ON HIS BOSTON WHALER