I thought you might be interested in some other Cook’s Illustrated roast chicken recipes beyond the dish covered in this post. I’ve been a subscriber since 2005, and I thumbed through my back issues for other CI takes on chicken. Here’s what I found (the quotes are the subheadlines for each recipe story):
- Stovetop Roast Chicken (November/December 2008): “One skillet and a trick from a Chinese cookery were all we needed to produce the speediest crisp and juicy roast chicken that never saw the inside of an oven.”
- Herbed Roast Chicken (September/October 2008): “Most herbed roast chicken has so little flavor it’s hardly worthy of the name. We set out to roast a chicken with herbs in every bite.”
- Crisp Roast Chicken (March/April 2008): “Years ago, we developed an ideal roasting method for tender, juicy meat. Now could we figure out how to get supercrisp skin?”
- Roast Chicken with Root Vegetables (September/October 2006): “Roasting a few vegetables along with the chicken makes for an easy side dish, right? Greasy side dish more like it. We set out to fine-tune this flawed Sunday-night classic.”
I’m sure you could find these issues at your library or via eBay. Or they could be floating around on the Intercom, but CI keeps a pretty tight grip on its content; its site primarily is for paying subscribers.
Of the aforementioned recipes, I think I’ve only made the chicken with veggies. It’s been a while! MVH has a rotisserie for the Weber, and that’s been our favorite way to make chicken.
Do you have a fave roast chicken recipe? Does it involve brining the bird? Please share!
BTW: Does anyone else think it’s weird that CI had three roast chicken recipes in one year (2008)?
Our current fave is a Fine Cooking recipe involving lemon and herbes de Provence: http://www.finecooking.com/recipes/herb-roasted-chicken-lemons.aspx
I would totally take a grilled chicken over an oven chicken this summer, though!
@Rachel S: That looks like a tasty bird. Thanks for the heads up on it.