Why Basting Roast Chicken Really Does Matter
Roasting a chicken may seem simple, but the process is more complicated than you might initially think. It may appear that roasting is a "set it and forget it" proposition, but this couldn't be further from the truth. To make your chicken golden and juicy and to make the skin crackling and crispy, there's a critical step you ought to take: basting.
Foodie spoke with chef Russell Kook from The Bellevue Chicago on the topic of why you shouldn't neglect this repetitive step when roasting chicken. He insists that "basting is a great way to enhance flavor and keep the chicken moist." Along with choosing the right chicken to cook — Ina Garten prefers smaller birds for bigger flavor — basting the chicken in fat is a great way to imbue the whole chicken in umami, buttery flavor. You should never wash raw chicken, but you should absolutely moisten your cooking bird with a shower of hot fat to ensure the best results. Chef Kook tells us that not just any fat (butter, oil) will do, either.
Baste chicken in its own juices for tender, succulent results
"I recommend using the rendered chicken fat from the roasting pan," chef Kook divulges, sharing that the drippings are "full of flavor and helps create a rich, golden glaze." The juices from a well-seasoned chicken will be plenty flavorful on their own, but, to boost the taste and enrich the bird with an aromatic, earthy savor, chef Kook suggests that you "toss in aromatics like fresh thyme and garlic while basting." A mirepoix and bouquet garni combination is not just perfect for amping up your poaching liquid, but also works perfectly for lending scent and flavor to your roasting pan.
When it comes to basting, it's the cook's choice of exactly how you get it done. A silicone basting brush is incredibly effective at making sure you cover the whole surface of your roasting chicken. On the other hand, a turkey baster with a durable stainless steel nozzle is also a great implement. If you are low on space for dedicated tools, a simple kitchen spoon is perfectly adequate for the job. Some recommend basting every 20 to 30 minutes, depending on how long you are planning on roasting your chicken.