This was a wonderful roast chicken, and I love the Red Boat fish sauce. I ordered it from Amazon, at $11.45, was delighted to see it yesterday at Trader Joe’s for $4.95.
I often season, glaze and baste more than halfway through the cook time. I find at high temperatures required for birds, herbs and basting sauces will simply burn if used from the start. This recipe is fantastic having been in a heavy cycle of umami as of late. Endless new discoveries will rift from this. Thank you!
I made this with 2 chickens on a charcoal grill this weekend. Everyone raved about the chicken and had seconds. I was hoping to have leftovers for sandwiches but there was nothing left! Terrific recipe.
Fantastic recipe, but abandoning the idea of a sauce or jus was a heartbreaker. We used a deeper roasting pan and rack, halved the chicken and added a splash of vermouth to the pan (white wine or sake would be great) and some water, and checked the pan every 15 minutes to prevent burning, adding a splash of water as needed - eventually the fat and basting liquids build up and begin to brown as the water evaporates. After the bird was done and resting, we scraped the jus and goo into a saucepan, whisked it smooth and reduced a bit. The result was one of the most insanely good pan sauces we've ever made, and it was an awesome add when serving this with rice - protect your jus!!!
Fantastic recipe, but abandoning the idea of a sauce or jus was a heartbreaker. We used a deeper roasting pan and rack, halved the chicken and added a splash of vermouth to the pan (white wine or sake would be great) and some water, and checked the pan every 15 minutes to prevent burning, adding a splash of water as needed - eventually the fat and basting liquids build up and begin to brown as the water evaporates. After the bird was done and resting, we scraped the jus and goo into a saucepan, whisked it smooth and reduced a bit. The result was one of the most insanely good pan sauces we've ever made, and it was an awesome add when serving this with rice - protect your jus!!!
I just made this, and we loved it. I had a bunch of chicken parts in the freezer, so I went with legs, thighs, and some breasts.(I'm one of those weirdos who prefers white meat.) I staggered the cooking so the breast pieces would remain moist. This is one of the most flavorful chicken recipes I've ever cooked. I served it with jasmine rice cooked with a pinch of saffron then finished in a non-stick frying pan with a yogurt and oil base layer and butter on top to get a nice crust on the bottom. I added a simple smashed English cucumber salad on the side with just a little lemon, olive oil, new garlic, and Kashmiri pepper. I'm actually thinking of trying to adapt this technique with the pasty rub and the velvety basting sauce to a Mexican flavor profile. It's this recipe that finally got me to subscribe to your wonderful newsletter! Thank you!
Made this over the weekend. My 12 year old daughter took a bite and said “This is perfect. It is like an explosion of color in your mouth.” I did have to cook it a bit longer due to the size of the chicken. Definitely a keeper!
I would have to agree with Wendy on this one: tho the cooked bird looked just like the picture, plump and beautifully lacquered with sauce, the chicken itself was bland, as if the marinade did not penetrate into the meat. This surprised me as it sat overnight covered in onions! I think the marinade needs some acid maybe, such as lime juice or wine, in order to penetrate into the meat.
Making this tomorrow! Random question, does Substack have the ability to provide a printed version of the recipe? I know you can do that with recipes on the blog. I always print a copy just in case.
Underwhelmed. Started with a good bird - bigger, though, so doubled paste and baste; used Red Boat, other quality ingredients, marinated almost 24 hours. Surprisingly lackluster flavor. First-ever DL recipe that's not a keeper for me.
Hi David, I made this last night and it was fabulous. I lined the sheet pan with foil and was really glad I did. There was some luscious juice that I spooned onto the chicken after I portioned it out. Fantastic recipe. Thanks.
Hey David - this looks INCREDIBLE! I currently work with a local artisan butcher and I would love to make this recipe and perhaps then share it with our mailing list/clients? Would you be ok with that if we shared it to our mailing list and of course credited you? Happy for you to reach out directly so we can chat offline. Tried to respond to original email but couldnt find a valid email address. thank you so much for your time. my email is sarah@ybragency.com.au
This was a wonderful roast chicken, and I love the Red Boat fish sauce. I ordered it from Amazon, at $11.45, was delighted to see it yesterday at Trader Joe’s for $4.95.
I often season, glaze and baste more than halfway through the cook time. I find at high temperatures required for birds, herbs and basting sauces will simply burn if used from the start. This recipe is fantastic having been in a heavy cycle of umami as of late. Endless new discoveries will rift from this. Thank you!
I made this with 2 chickens on a charcoal grill this weekend. Everyone raved about the chicken and had seconds. I was hoping to have leftovers for sandwiches but there was nothing left! Terrific recipe.
Fantastic recipe, but abandoning the idea of a sauce or jus was a heartbreaker. We used a deeper roasting pan and rack, halved the chicken and added a splash of vermouth to the pan (white wine or sake would be great) and some water, and checked the pan every 15 minutes to prevent burning, adding a splash of water as needed - eventually the fat and basting liquids build up and begin to brown as the water evaporates. After the bird was done and resting, we scraped the jus and goo into a saucepan, whisked it smooth and reduced a bit. The result was one of the most insanely good pan sauces we've ever made, and it was an awesome add when serving this with rice - protect your jus!!!
Fantastic recipe, but abandoning the idea of a sauce or jus was a heartbreaker. We used a deeper roasting pan and rack, halved the chicken and added a splash of vermouth to the pan (white wine or sake would be great) and some water, and checked the pan every 15 minutes to prevent burning, adding a splash of water as needed - eventually the fat and basting liquids build up and begin to brown as the water evaporates. After the bird was done and resting, we scraped the jus and goo into a saucepan, whisked it smooth and reduced a bit. The result was one of the most insanely good pan sauces we've ever made, and it was an awesome add when serving this with rice - protect your jus!!!
I just made this, and we loved it. I had a bunch of chicken parts in the freezer, so I went with legs, thighs, and some breasts.(I'm one of those weirdos who prefers white meat.) I staggered the cooking so the breast pieces would remain moist. This is one of the most flavorful chicken recipes I've ever cooked. I served it with jasmine rice cooked with a pinch of saffron then finished in a non-stick frying pan with a yogurt and oil base layer and butter on top to get a nice crust on the bottom. I added a simple smashed English cucumber salad on the side with just a little lemon, olive oil, new garlic, and Kashmiri pepper. I'm actually thinking of trying to adapt this technique with the pasty rub and the velvety basting sauce to a Mexican flavor profile. It's this recipe that finally got me to subscribe to your wonderful newsletter! Thank you!
I made this two days ago after getting Red Boat. OMG! We love it! Best chicken sandwiches too!
Made this over the weekend. My 12 year old daughter took a bite and said “This is perfect. It is like an explosion of color in your mouth.” I did have to cook it a bit longer due to the size of the chicken. Definitely a keeper!
I would have to agree with Wendy on this one: tho the cooked bird looked just like the picture, plump and beautifully lacquered with sauce, the chicken itself was bland, as if the marinade did not penetrate into the meat. This surprised me as it sat overnight covered in onions! I think the marinade needs some acid maybe, such as lime juice or wine, in order to penetrate into the meat.
Making this tomorrow! Random question, does Substack have the ability to provide a printed version of the recipe? I know you can do that with recipes on the blog. I always print a copy just in case.
Underwhelmed. Started with a good bird - bigger, though, so doubled paste and baste; used Red Boat, other quality ingredients, marinated almost 24 hours. Surprisingly lackluster flavor. First-ever DL recipe that's not a keeper for me.
We put the spatchcock on the charcoal barbecue. Wowza!
Delicious!
Hi David, I made this last night and it was fabulous. I lined the sheet pan with foil and was really glad I did. There was some luscious juice that I spooned onto the chicken after I portioned it out. Fantastic recipe. Thanks.
Hey David - this looks INCREDIBLE! I currently work with a local artisan butcher and I would love to make this recipe and perhaps then share it with our mailing list/clients? Would you be ok with that if we shared it to our mailing list and of course credited you? Happy for you to reach out directly so we can chat offline. Tried to respond to original email but couldnt find a valid email address. thank you so much for your time. my email is sarah@ybragency.com.au
Looks so good. Going to get the Red Boat so when I make it, it’s true to your recipe.