Food - Drink
The Simple Dish Marcus Samuelsson Thinks Everyone Should Learn To Make
By KATHERINE BECK
Chicken can be grilled, breaded, fried, or stir-fried. However, Marcus Samuelsson told Food & Wine, “Whole roasted chicken is a classic that everyone should know how to make.”
Samuelsson owns several restaurants, including Red Rooster Harlem and Streetbird, where chicken plays a big role on the menu, and he believes oven-roasted chicken is the best dish.
According to Samuelsson, moist and flavorful roasted chicken can be made in a few easy steps without fancy rotisserie equipment or following an intensive cooking process.
Samuelsson shared that his biggest secret to oven-roasted chicken is using a salt brine on the meat. This step should be done first the day before the chicken is cooked.
To make the brine, mix 3 cups of water with a tablespoon of sugar and 2 tablespoons of salt. Then, cover the chicken with the brine and allow for it to rest for about four hours.
Next, pat the bird dry and let it sit in the fridge overnight before cooking it so the skin gets crispy. Samuelsson then seasons his chicken with salt, rosemary, garlic, and thyme.
Samuelsson’s process of cooking the chicken is very simple. Once the chicken is prepared, he roasts the bird for an hour at 350 degrees Fahrenheit on a bed of onions and garlic.
After removing the chicken from the oven, Samuelsson allows the chicken to rest for about 20 minutes before carving it and serving it with roasted vegetables for a delicious meal.