Tips and Techniques: Roasting Chicken

After preparing Chef Freedman's Roasted Chicken Legs, Shiitakes, Spring Onions with Buttered Rice, you may be asking yourself, "Just why did I toss those chicken legs in cider vinegar?" Well, we do have an answer for that!

"Not only does the apple cider vinegar flavor the chicken, it also gives it a crispier skin while cooking," Chef explains. The apple cider vinegar adds a touch of sweetness to the final product that in turn help produce that golden-brown, crisp outer layer.


While we're on the subject, here are some other tips to keep in mind while roasting poultry and meats:

--Meat is properly roasted when juicy and tender on the inside while evenly cooked on the outside

--"Carryover cooking" occurs when residual heat continues to cook a food even after it is removed from its heat source

--Use a thermometer for checking the doneness and internal temperature of your roasted ingredient

--"Basting" may be necessary to add moisture (i.e.: fat, sauce, drippings) to your meat as it roasts