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   Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 20-Dec-2025 02:31:51 JST Adrianna Tan

   I have been cooking food regularly for at least 20 years but trying new roast chicken techniques is always fun for me.

   There's so much you can do by changing up one or two things.

   1. I only buy heirloom chicken now. Ever since I got to the US, I find myself eating less and less chicken. I think it's mostly, I'm sorry, revolting. Heirloom chicken and heritage ones are much more like what I expect of chicken. I don't buy it as much as I do elsewhere but when I do I am very excited about it. I try to eat less meat, but if I do eat meat at all now it tends to be only high quality meat. I go to https://oliviersbutchery.com/ in SF

   2. I dry brined the chicken. Dry brining is really important and I try to do it for everything.

   https://www.seriouseats.com/how-to-dry-brine#toc-the-guiding-principles-of-dry-brining

   3. I did the Zuni style 30-20-10 roasting technique. Zuni is a popular restaurant in SF, but I refuse to pay $80 before taxes for a roast chicken there (not a typo).

   With an oven at 500F, I do breast side down for 30 min, then flip it for 20 min, then flip it back for the last 10 min.

   4. Zuni's recipe calls for just salt and pepper and herbs. That's a very traditional French way of seasoning a bird. Done well, that's all that you need (along with the dry brine). But I prefer to rub on some za'atar and ras el hanout, garlic powder, paprika, chilli powder as well.

   #Food #Cooking

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 20-Dec-2025 02:37:16 JST Adrianna Tan

     in reply to

     This recipe from a Malaysisan site uses orange zest and fish sauce for the glaze. Looks great and I will probably love it

     Also hilariously they have a note 'If you are making this in Europe or North America, where whole chickens are decidedly bigger, scale up the amounts for the brine and the glaze accordingly.'

     (This is correct)

     https://periuk.my/recipes/roast-chicken-with-orange-tamarind-cumin/

   • Embed this notice
     Ted Mielczarek (tedmielczarek@mastodon.social)'s status on Saturday, 20-Dec-2025 03:36:28 JST Ted Mielczarek

     in reply to

     @skinnylatte do you spatchcock your chicken? I've had great success doing so. I usually also roast chicken in my 12" cast iron skillet so I can preheat it on the stove and sear the skin then flip it over and put it in the oven.

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 20-Dec-2025 03:36:28 JST Adrianna Tan

     in reply to

     • Ted Mielczarek

     @tedmielczarek yep I often do that but not always. I like using the piece you get after spatchcocking to make a jus too

   • Embed this notice
     Chris Petrilli (petrillic@hachyderm.io)'s status on Saturday, 20-Dec-2025 04:43:12 JST Chris Petrilli

     in reply to

     @skinnylatte stealing this recipe.