Convection Roasted Chicken

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READY IN: 5hrs 20mins
SERVES: 6
YIELD: 1 chicken
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Kosher the chicken in very cold water with 1/2 cup kosher salt for at least two hours to 6 hours.
  • Dry chicken very well inside and out and stuff with onion, carrot, celery, thyme and lemon.
  • Separate skin from chicken breast, legs and thighs and push butter under and smoosh it down so it spreads a little.
  • Mix salt, pepper, paprika, white pepper together and rub on outside of chicken.
  • Put chicken into a zip baggie and refrigerate overnight.
  • Next day, dry chicken again and sprinkle skin with corn startch. Set on a rack in a shallow pan breast side down (I use a cast iron skillet). Pour two cups of stock into the pan and roast at 275 conventional or 250 convection for 4 to 5 hours until the thigh meat registers at least 160.
  • Flip bird breast side up for the last 30 - 45 minutes.
  • A four pound bird will take about 4 hours and a five pounder will take about 5 hours. Do not judge by the time, judge by the thigh temperature.
  • Serve with potatoes, rice or egg noodles.
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