Michael Chiarello: Napa-Based Chef and TV HostMichael Chiarello: Napa-Based Chef and TV Host
I cook chicken vertically, I'm a believer in cooking chicken vertically. But like any protein, you take a chicken from the fridge and you throw it in the oven, that's gonna be a problem because the protein's all tight and snug like this. And you throw it in a oven and it stays like this. And you pull it out and you carve it really quickly, and you pretend that it's a good thing that all the juices are on the board, no you want all the juices on the inside. Start with more of a room temperature bird. Bring it out an hour before. Roast it in a hot oven. Baste it if you must. You don't even have to. I don't tie it. I just kind of let it sit out like this, right. Then let it rest. When it comes out of the oven give it 15 minutes. Carve it up. All the juice, your board will be dry but all the juices will be on the inside.