by Dylan Dellosa
It’s only a minor exaggeration that my brother and I were raised on Andoks, with the local giant selling roasted meat 24/7 in practically every corner of my hometown in Batangas. When Lola would be either too busy with mahjong or too weak to cook something up, we knew we could always count on Andok’s fresh-off-the-rotisserie, ready-to-fight-over goodies to save the day.
So today, in memory of those good ol’ days when we couldn’t care less about what we shoved down our throats, Mahar and I have decided to try our hands on making our #firstever roasted chicken. Needless to say, we’re getting a little (okay, tons of) help from our trusty friend Google. We’d wanted to do a la Julia Child, but Thomas Keller was rather convincing with the simplicity of his methods. So defect, we immediately did.
Side note: A major point of difference between the two renowned culinary stars is in the simple matter of prepping the chicken—specifically, whether to wash the hapless thing or not. Julia insists on doing it as though it’s being wheeled into the OR next. Tommy says otherwise, since the high heat in the oven is enough to kill whatever’s on AND in the chicken. He even warns that washing only spreads them salmonella all over the sink and kitchen counter. [Insert vague recollection of microbiology lessons here.] Naturally, that was the clincher for us. Evidence-based practice, baby!
So, without further ado, here we go:
1 whole chicken, dressed but unwashed
Salt and pepper
[Yep, that’s about it!]
Aaand… that’s it! Your first roasted chicken ever! Bon appétit!