Food - Drink
You Should Start Slow-Roasting Chicken. Here's Why
By LAUREN ROTHMAN
There’s nothing quite like roast chicken for a stunning and delectable holiday centerpiece, and whole chickens are usually cooked at over 400 degrees Fahrenheit to create crispy skin on the outside. What some cooks don't know is that chicken can also be roasted and slow, a technique that may take longer, but has its own unique advantages.
Bon Appétit makes a solid case for slow-roasting (or baking) a whole chicken to achieve extraordinarily tender meat. They recommend baking the chicken at 300 degrees for two and a half hours for a final product that’s fall-apart tender and incredibly moist; plus, both the light and dark meat will cook through more evenly.
While the skin of the chicken won’t be crispy, it’s a fair tradeoff for some of the most succulent meat you’ve ever tasted, not to mention zero stress about whether or not the white meat will dry out before the dark meat is finished cooking. This method is also perfect if you're cooking the chicken meat to add to another recipe.
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