23 Comments
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Elaine's avatar

1) which size braiser would you use for roasting a chicken? and 2) would you please make a tutorial on carving a chicken? I can roast a beautiful chicken but then it all falls apart when I have to cut it up!

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Alison Roman's avatar

It’s linked in the newsletter! And the carving is in the video!

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Elaine's avatar

Link takes you to a variety of sizes - would rather get 3.5 than 5 but wasn't sure if it would be big enough. And THANK YOU re: carving - at office - haven't been able to watch yet!

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Karen Fou's avatar

I love ❤️ love ❤️ love ❤️ this recipe and I have been making it for years! 🤤 But can I ask what is the trick to getting that delicious anchovy 🐟 garlic 🧄 butter 🧈 evenly onto the chicken 🐓? I’ve tried with both at room temperature, using my hands 🙌🏻, using a pastry brush, nothing seems to get it on nicely. 😩 I usually just do my best covering the breasts but the legs are hopelessly not quite covered with that butter. It falls off. It’s almost like the chicken is REPELLING it. Anyone else? Tips? Please? 😬

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Alison Roman's avatar

You gotta watch the video 😂

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Karen Fou's avatar

Ok ok ok.... as soon as I get home!

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Karen Fou's avatar

Ok just watched the video hoping you had some super amazing tip to make it all so much easier but I guess the tip is… smearing the chicken 🐔 with the butter 🧈 is just annoying 😖 and you must accept this because it will be delicious 😋 and worth the agony. STILL ADORE THIS CHICKEN 🍗 💯💝

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Lillian Merritt's avatar

This is the best roast chicken I have ever made. So delicious my "vegetarian" husband requests it frequently.

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Michael Miller's avatar

Loved this recipe. The new kitchen and video style is beautiful.

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Emily Pepin's avatar

Ooh, I'm pretty sure I've made this before. The croutons, omg! Can't wait to watch the video tonight!

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Melissa's avatar

I looooove this recipe and make it often. My husband on the other hand calls it “fishy chicken” and refuses to eat it. Which, essentially, means more for me and I am completely ok with that.

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Emma Dixon's avatar

So excited to make this recipe! I've never roasted a chicken before and saw in the video you can tell if it's done cooking by being able to easily pull off the legs or checking the thigh for pink juices, but do you recommend using a thermometer to check at all? If so, where should I put the thermometer to check the temperature?

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Keri Korteling's avatar

Could you use this anchovy butter on roasted brocoli? If so, would you add post roast, or before roast?

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Melissa's avatar

I use it on everything. Probably put it on pre-roast for brocc.

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Morgan's avatar

First Bloom (stay tuned)?!

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Aaron's avatar

Heading out to get bread from the farmers market today so I can make this and then possibly to find anchovies unless what I have works…. Your opinion on fishwife? I was gifted those and haven’t tried yet.

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Brianna Plaza's avatar

I was definitely not an anchovy user before I got your first book and made this recipe. I am still not a whole anchovies on my caesar salad girl, but I do keep a tin on hand.

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Kathy Deveny's avatar

Hi! Is that a 5-quart braiser?

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Diana Kozak's avatar

Alison, where do you source your chickens? (NYC and upstate) Do you buy from a local farm or are you unfussy about where it comes from? Making this tonight!! 🥰🥰🥰

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Alicia Kenworthy's avatar

Should I dry brine this chicken the night before? Or would that be way too salty with the anchovies?

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Stefie Kan-Andrews's avatar

Loved this recipe! Just wanted to call out that Step 5 in the Chicken recipe PDF is missing the last couple instructions/sentence from the Step 5 that appears in the Substack post!

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Lauren Stern's avatar

The smell coming from my kitchen right now has everyone running in to ask when dinner's ready. That said, I didn't get nearly the amount of pan juices as you did in the video. I had to add some chicken fat that I had in the fridge to the small amount that had gathered in the bottom of the roasting pan. It was so little that I wasn't able to baste it otherwise. What did I do wrong? Or maybe my chicken just wasn't juicy?

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