How to Break Down and Roast a Chicken
Lecture no. 6 from the course: Cooking Basics: What Everyone Should Know
Taught by Professor Sean Kahlenberg | 35 min | Categories: The Great Courses Plus Online Food & Wine Courses
In this lesson, you’ll learn how and why to truss a chicken before roasting and the best way to season and oil the bird. Using a chef’s thermometer, you’ll learn how to manage the Maillard reaction while making sure the interior retains its juices.