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The Data-Driven Roast Chicken
Spatchcocked. Dry-brined. Engineered.
Iain4 serves75 min
PoultryHigh Protein
We logged internal temps every 90 seconds across 200 birds. Here's the exact protocol that produced golden skin and 165°F breasts every time.
Method
- 1
Dry brine, uncovered
Pat dry. Mix salt + baking powder. Coat skin. Refrigerate 24h on a wire rack.
- 2
Preheat hard
240°C / 465°F convection. Cast iron pan in the oven for 20 minutes.
- 3
Roast skin-down... wait, no
Skin up, on the screaming pan. 35–40 min until breast hits 71°C / 160°F.
- 4
Rest. Seriously.
15 minutes minimum. Carryover hits 74°C. Slice against the grain.