我在一个terribly important lunch meeting yesterday, and one of the people I met with,詹妮弗，问我关于一家餐厅的鸡肉。“他们如何制作如此好的鸡肉？”我建议他们擅长制作鸡肉。直到不久之后，我才意识到这是一个完全不满意的答案。对不起，詹妮弗。

You see, strictly speaking, I was being both concise and complete, but, uh, only if you already knew what I was talking about. You see, roasting chicken is Very Simple. There are very few ingredients necessary (chicken, salt, and some sort of fat), The technique is likewise Very Simple. You heat an oven, put the chicken in, and take it out when it’s done. See? Simple.

The problem is that Very Simple is cooking code for If You Mess Anything Up You Will Ruin The Dish. Okay, maybe it’s not so bad, but the fewer ingredients and steps you have, the more impact each of those ingredients and steps will have on the final product.

这就是我的意思是餐厅非常擅长鸡肉。他们有一定的经验，并知道在做什么方面要寻找什么。他们知道自己的设备和时机，并且对如何保持一致性有很好的了解。这家特殊的餐厅比我上面提到的鸡肉要多一点，所以它有一些余地，但是它们在烤制方面做得很好。

为了最大化您的成功，请从成分开始。您想要优质的鸡肉，好黄油或橄榄油，还有一些不错的kosheror sea salt. Before you cook the chicken, you need to bring it up to room temperature.

烤鸡的困难部分是有两种不同的肉以两种不同的速度烹饪。如果将白肉煮至适当的温度，那么黑暗可能会被煮熟和危险。如果您将深色肉煮熟以完美，则可以将白肉干燥。大多数技术是确保您同时将鸡的两个部分都带到相同的温度，包括在烹饪前将肉提高到室温的技术。

The shorter a thermal distance the chicken has to go before it’s cooked, the easier it will be to bring both sides to temperature together. The dark meat takes longer to cook because there is more fat in the dark meat than there is in the white meat, and the fat acts as an insulator for a while. If the fat in the chicken is still cold, then it will take the dark meat relatively longer to cook. If the chicken starts out at room temperature, the insulating effect of the fat will have less effect.

我喜欢的另一种技术Bittman将烤箱加热到450°F，然后在开始预热后五分钟，放入一个烤箱的煎锅（例如用铸铁制成的煎锅），足够大，可以容纳鸡肉。对煎锅的预热将使更多的热量转移到深色肉中，这些热量将搁在煎锅上，从而使白肉免受过度煮熟的味道。

当一切都在加热时，您可以用橄榄油或黄油覆盖鸡肉，这会导致热量更有效地煮熟鸡肉的皮肤。除了正确的肉烹饪外，酥脆的皮肤是烤鸡的最重要目标。这不是每个人都会首先看到的部分，它为食物增添了出色的质感。加：好吃。润滑鸡肉后，将其自由加盐，因为如果您不调味鸡肉，它就不会味道（甚至没有鸡）。

Once the oven is preheated, put the chicken into the pan breast side up. Be careful not to burn yourself. Now put the chicken in the oven and don’t touch it for 40 or 50 minutes. If you peek through the oven window and notice that one side is cooking faster than the other, you can turn it 180° at about the 30-minute mark. Other than that: no touching.

Once it seems ready, take the temperature of the chicken in the thigh, and if it’s reached 160°F (See the picture after这些鸡肉烤技巧for an example, but ignore tip #2 if you are following this method), then you can probably take it out. Another useful metric is to tip the chicken so the juices inside run out into the pan. If the juices are clear, the chicken is good. If they’re pink, put the chicken in for longer.

Let the chicken rest. Carve, and enjoy.