Beautiful Meat Photograph – High Roast Salted

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Here is a typical “look what I ate for dinner and you didn’t” photograph. I’d say I was sorry, but I’m not. As simple as a roast chicken is, I’m never bored by the presentation and taste.
Wash, dry thoroughly, kosher salt the sucker and do an hour at 450 degrees.
When sliced? Juices pour and flavor smacks yer cheeks.
Nikon D70 with 50mm f1.4, used a reflected light off the breast from natural incoming daylight. I hate daylight, but it does come in handy from time to time.

8 thoughts on “Beautiful Meat Photograph – High Roast Salted”

  4. Dang, it was SO good. Every part was good, every portion was juicy and the texture was perfect, firm and not mushy or undone.
    Biggles

  5. Salting the skin definitely helps to get it crackly. There’s no need to season much more.
    I’ve found that trussing the legs has no effect plus or minus, but then I cook my bird at 400F, 20 min/pound, plus an additional 30 min.

  6. Hey Kevin,
    I have some fancy Australian Murray River Salt flakes with Chipotle chile pepper, that’s my next trick.
    Hmmm, I haven’t run it through the process. As we both know, trussing is supposed to open up the dark meat and protect the slimist portion of the breast. If not? I can deal, because I like the way the bird looks. If I don’t truss, it comes out sloppy looking and I don’t want sloppy meat !!!
    450 degrees for an hour, perfection each time. Even if the bird varies a pound. I had a chicken wing and it was divine.
    Biggles

  7. That is a gorgeous bird. Note to self: do not skimp on the kosher salt.
    Do you snip off the wingtips (something I just recently learned, on the Jaques & Julia show) before cooking, or are they cleverly folded in there somewhere?

  8. Hey Jessica,
    No, I don’t cut them off, they be tucked under.
    Yeah, Jacques is a fussy Frenchman and, I believe, cuts off the handle on the chicken leg as well.
    For me, personally, I don’t like to see leg bones severed and I like the little crispy chicken wing parts. So does my sister for that matter. I know what bones and meat looks like. When someone has cut off something that is normally there, it just looks wrong to me, I don’t like it.
    Although !!! Cutting off that little tip and slicing the inner skin of the joint when GRILLING a chicken wing really makes things easier on the grill. They line up VERY nicely and don’t burn so quickly.
    Biggles