How long do I pre-heat a whole chicken for on the stove before placing it in the oven to roast?
I am attempting to recreate the roast chicken by Chef Giuliano Sperandino:
Roasted Chicken in a 2 Michelin star french restaurant with Giuliano Sperandio - "Le Clarence" (turn on cc)
I can follow most of the recipe just fine; however, at 2:05 the chef places the chicken on the stove, laying on its leg so that "the temperature can penetrate". Any idea how long the chicken should be on the stove top for? I can put a probe in the middle/thigh to measure temp, but I'm not sure what he's going for here.
Best Answer
It is doubtful that the "temperature is penetrating"...whatever that even means in this case. The temperature ultimately has to be at least 165 F (74C) in the breast. Placing the chicken, on top of its wings, on its side, in a pan on the stove top is not going to speed that up all that much. Especially for the upside facing part. I could see making a use of a browning step (particularly if you are going to cover (and steam) the bird in the oven), but he doesn't evenly brown the bird. He turns the bird partway through the cooking, however, to brown the other side. I am suspicious of his process, but I would say, if you want to re-create it, I doubt it is on the stove top for more than a few minutes. Brown the skin, then place in oven.
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How long do you pre heat chicken?
How long should I preheat oven for chicken? Preheat the oven to 425 degrees Fahrenheit and roast for 1 hour and 20 minutes. Pre-heat your oven to 425\xb0F and roast the chicken for 45-50 minutes, or until it reaches an internal temperature of 165\xb0F and the juices flow clear.Should you let whole chicken come to room temperature before roasting?
Before you put the chicken in the oven, give it time to come to room temperature. 30 to 45 minutes will do the trick. Taking the bird directly from the fridge to the fire will increase its roasting time and cook it unevenly.How long should a whole chicken sit before roasting?
Bringing the meat up to room temperature (about 70\xb0F) will both cut down on the cooking time and ensure the fowl cooks evenly. Depending on the size of the bird, it will need to sit out between 1/2 hour to 1-1/2 hours.How do you keep chicken warm and moist after cooking?
Roasted chicken will not dry out in the oven as long as you keep the chicken covered and don't overcook it. Use a dutch oven with a lid or put aluminium foil over the top of the chicken to keep the moisture from escaping. Whether you cover it or not will depend on your particular oven.HOW TO PREHEAT YOUR OVEN: HOW TO BAKE FOR THE FIRST TIME IN OVEN//THIS IS FASH
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Answer 2
Other than browning the chicken, starting it off on the stove gives the dark meat more of a head start before it goes in the oven, because dark meat has plenty of fat and is often better when "overcooked" compared to the breast. What temperature the thigh area reaches doesn't really matter, you just want to take the temperature of the breast near the end. I would brown the dark meat for 5-10 minutes, then put it in the oven.
Adam Ragusea uses a similar method for roast chicken, who recommends 10 minutes on the stovetop.
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