Sunday roast is ritual. It marks the end of the week. The house smells of roasting meat and herbs. The oven timer becomes the metronome for the afternoon.
A whole chicken is cheaper than buying pieces. It feeds four people properly and gives you bones for stock. But the real reason to roast a whole bird is the skin. When done correctly — dry-brined overnight, roasted hot, rested properly — the skin becomes a crackling shell of flavour.
The method is simple but requires patience. Salt the bird the night before. Let it sit uncovered in the refrigerator. This dries out the skin and seasons the meat through to the bone. Roast at high heat. Rest for fifteen minutes before carving. That's all there is to it.
| Nutrient | Per Serving |
|---|---|
| Energy | 425 kcal |
| Protein | 48g |
| Carbohydrates | 2g |
| Fat | 24g |
| Saturated Fat | 9g |
| Fibre | 0g |
| Sodium | 890mg |
Comments
The dry-brining overnight makes all the difference. Crispiest skin I've ever achieved at home. I added some potatoes to the roasting pan for the last hour and they were incredible — cooked in the chicken fat and herb-infused.
This is now our Sunday tradition. The method is so simple but the results are restaurant-quality. I save the carcass and make stock the next day. One chicken becomes multiple meals.