Comments on: The Perfect Woodfire Roasted Chicken http://www.amyglaze.com/the-perfect-woodfire-roasted-chicken/?utm_source=rss&utm_medium=rss&utm_campaign=the-perfect-woodfire-roasted-chicken 3-Michelin star kitchen stories and recipes! Join me on my cooking adventures from Paris to Pescadero and everywhere in between Tue, 25 Oct 2016 19:32:39 +0000 hourly 1 https://wordpress.org/?v=6.7.1 By: Jonathan http://www.amyglaze.com/the-perfect-woodfire-roasted-chicken/#comment-205721 Tue, 25 Oct 2016 19:32:39 +0000 http://www.amyglaze.com/?p=3437#comment-205721 First, your birds look delicious. I wanted to add a quick correction, though. Judy Rodgers doesn’t call for a wet brine; she seasons the chicken with salt (just under a tsp. per pound of bird) 24 to 72 hours before roasting. In my experience this approach produces a wonderful flavor and also helps prevent the meat, especially the breast, from drying out during cooking.

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]]> By: Daisy http://www.amyglaze.com/the-perfect-woodfire-roasted-chicken/#comment-10910 Fri, 07 Jun 2013 21:07:05 +0000 http://www.amyglaze.com/?p=3437#comment-10910 Your birds look beautiful! Alas, I have no woodfire oven, so it’s the conventional oven for me. But I think that I can use some of these tricks too.

No trussing, eh? I’m a big fan of trussing, but I do it more for aesthetic reasons since seeing the legs all akimbo makes me feel like a chicken perv . . . 🙂

(I hope you laughed!)

]]> By: Ms. Glaze http://www.amyglaze.com/the-perfect-woodfire-roasted-chicken/#comment-10675 Thu, 30 May 2013 04:43:16 +0000 http://www.amyglaze.com/?p=3437#comment-10675 I missing cooking with you Chef! Hope you’re thrivin’ and cookin’ up a storm!!!!

]]> By: Kelvin http://www.amyglaze.com/the-perfect-woodfire-roasted-chicken/#comment-10674 Thu, 30 May 2013 03:49:14 +0000 http://www.amyglaze.com/?p=3437#comment-10674 This is great Chef!!!! I never fail to learn some tricks of the passion from your writings. Thank you.

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