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!
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? 😬
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.
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?
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.
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.
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!! 🥰🥰🥰
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!
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?
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!
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? 😬
This is the best roast chicken I have ever made. So delicious my "vegetarian" husband requests it frequently.
Loved this recipe. The new kitchen and video style is beautiful.
Ooh, I'm pretty sure I've made this before. The croutons, omg! Can't wait to watch the video tonight!
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.
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?
Could you use this anchovy butter on roasted brocoli? If so, would you add post roast, or before roast?
First Bloom (stay tuned)?!
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.
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.
Hi! Is that a 5-quart braiser?
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!! 🥰🥰🥰
Should I dry brine this chicken the night before? Or would that be way too salty with the anchovies?
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!
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?