| 1 | Here are several techniques that help to add flavor to roast chicken. |
| 2 | Before roasting, lift the skin of the breast and leg sections by sliding your fingers under it, then seasoning the meat underneath. |
| 3 | This accomplishes several things. |
| 4 | First. |
| 5 | It puts the flavorings directly on the meat where they will do the most good. |
| 6 | Second, for diners who remove the skin before eating, this ensures that the seasoning will not be stripped away with the skin. |
| 7 | Finally, it gives easily scorched ingredients, such as fresh herbs or minced garlic, protection from the drying heat of the oven. |
| 8 | In addition to seasonings, rub a bit of oil under and over the skin. |
| 9 | This helps to flavor and moisten the meat, and insures that the skin will crisp well during roasting. |
| 10 | Start roasting chickens breast-side down in a hot oven (at least 400°F). |
| 11 | This crisps the back and gives the thickest part of the thighs a head start in cooking. |
| 12 | Then after 30 minutes or so, reduce the oven temperature, turn the chicken over, and stuff, baste or sauce it, the continue roasting until done. |
| 13 | The roasting times may seem a bit long by recent cookbook standards. |
| 14 | Of course. |
| 15 | Doneness is a personal choice, but i don"t want to ever carve into a chicken with a rosy pink breast and jiggling thighs. |
| 16 | I prefer chickens roasted to between 170f and 175°F. |
| 17 | At this temperature, the breast may be a bit dry (white meat begins to lose moisture after 165f), but the dark meat will be cooked through. |
| 18 | Andrew schloss, san francisco chronicle, 7/15/92 |
