That looks like a perfectly roasted chicken. I’ve only ever roasted a whole chicken once in my life and it was so stressful (I was cooking for a few people and had never roasted a chicken before!) that I’ve been avoiding doing it again! The peppercorn salt sounds like it will go well with fish too (*fingers crossed*). 😉
Very detailed recipe. Looking at your beautiful bird, I am tempted to try this recipe.
I have always cooked whole chicken in boiling water with salt, ginger and garlic to make HaiNan Chicken. However, I think my kids would enjoy your chicken better especially the crispy, well seasoned skin.
I love roast chicken! But I agree with Bourdain that not many people take the time to roast chicken properly. From his Les Halles Cookbook:
Most people think that if you just scatter some salt and pepper and, God forbid, paprika on a chicken, then throw him, legs askew, into an oven and cook every bit of blood and moisture out of him — that that’s roasting a chicken. Hell, most people figure that if the crispy skin tastes good, and there’s no yucky blood or pink stuff near the bone, that’s a fine roast chicken … Chicken should taste like chicken. Understand also that legs and breasts cook at different rates. In your zeal to make sure that there is no pink (eek!) or red (oooohh!) anywhere in the legs, you are often criminally overcooking your breasts. Find a happy medium. A little pink color by the thigh bone does not necessarily mean you are eating rare poultry.
This recipe, Jaden, with its "Continue roasting until thickest part of thigh reaches temperature of 175F and breast is 160F", and its great attention to other details, seriously illustrates you know what you’re doing. Thanks for putting this stuff out there!
I’ve been an avid follower of your blog for a while now, but I’m a little shy – so this is my first comment (you suckered me in with the contest!) Thanks for blogging Jaden – I always drool over your recipes and photos 🙂
I’ve attached a link to some pork burgers and spicy eggplant. Enjoy!
hi jaden, i made some of the sichuan peppercorn salt after reading your post. very aromatic! not sure i did it correctly though. i dry cooked the peppercorns in a small pan, added a bunch of salt and mixed it around for less than a minute – as it was smoking. and then blended it in food processor. is that correct? thanks.
EatDrink&BeMerry- I dry-roasted SZP until smoking but not burnt. Let that cool a little bit. Dump in food processor to grind. Then you add your sea salt and pulse a just couple of times to fully incorporate the flavors together. I like my S&P a little chunky and not like a fine powder. I use equal amts of SZP and salt.
the more traditional approach to this is to rub chicken (preferably dark meat) with salt and szechuan peppercorns and leave them to “marinate” in the rub overnight, then steam. the aroma penetrates through the meat, which takes on a sweetness and “bouncy” texture.
With the SZP rubbed on the chicken, it would have gone numb – gone numb and not “run” away from you, you don’t have to tie the drumsticks!!! buahahahha!
You could have cook some rice flavored with pandan leaves, scallions, ginger, then have a plate of Steamy’s chicken rice, with that special SZP chicken 😀
I happen to have a prized bottle of pink Szechuan peppercorns in my cabinet. In the past I just used it for ma-po tofu, but guess what I’m making in the very near future? Thanks for sharing! (And amen to the chemical-free chicken.)
The tingle of Szechuan peppercorns…how I love it. Not sure that our strict customs laws would let the spice come through the postal system. Shame, but you have inspired me to make something with the peppercorn salt and maybe some tempeh.