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Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare 1 whole chicken (3.5 lbs / 1.6kg). Cut inside neck cavity on both sides of wishbone, snap bone with thumb, and pull out wishbone. Tuck wing tips behind back.
Watch out
Use a small paring knife carefully when cutting near cavity bone to prevent accidental cuts.
Wash hands thoroughly with soap and water after handling raw poultry to prevent food contamination. Raw poultry contains harmful bacteria; sanitize cutting boards and utensils immediately after use.
Truss chicken with cotton kitchen twine. Pass twine under tail, cross over legs, wrap under drumsticks to pull tight, then wrap string along sides, anchor behind wings, knot tightly, and trim ends.
Watch out
Use only cotton kitchen twine
synthetic or plastic twines melt in oven under high heat
Place 1 tbsp butter into ovenproof frying pan. Season chicken with 1 tsp salt and 0.5 tsp black pepper inside cavity and over entire outer skin.
Watch out
Ensure salt and pepper reach inside the cavity as well as all skin crevices for even flavor.
Place seasoned chicken resting on one side in pan with butter. Roll chicken slightly in butter, then roast at 425°F (220°C) for 20 minutes until skin on side is golden brown.
local_fire_departmentHigh heat (425°F / 220°C oven) for 20 minsWatch out
Use heavy oven mitts when removing the pan from oven
metal handles become dangerously hot
Remove pan from oven, flip chicken onto second side, and return to oven at 425°F (220°C) for another 20 minutes until second side is beautifully brown.
local_fire_departmentHigh heat (425°F / 220°C oven) for 20 minsWatch out
Do not pierce breast meat when flipping
insert fork into joint between thigh and body
Turn chicken breast-side up (resting on its back). Roast at 425°F (220°C) for a final 20 minutes, basting breast with hot pan fat every 5 minutes until skin is deeply golden and crispy.
local_fire_departmentHigh heat (425°F / 220°C oven) for 20 minsWatch out
Baste carefully with a spoon
splashing hot fat can cause skin burns
Insert carving fork into the thigh joint and lift chicken to check doneness; juices running down from joint must be completely clear without pinkness. Transfer chicken to platter and let rest for 5 minutes.
Watch out
Do not cover roasted chicken with foil while resting, as trapped steam will soften the crisp skin.
Pour off clear hot fat into a bowl, leaving about 1 tbsp fat and the dark pan drippings. Place skillet over medium heat, add 0.5 cup chicken stock and bottom dark juice layer from fat cup. Add 1 tsp soy sauce for color, simmer while scraping brown bits, then strain pan jus through fine mesh strainer into a small saucepan.
local_fire_departmentMedium heatWatch out
Tilt skillet gently when pouring fat to avoid splattering boiling oil onto hands.
In a small cup, stir 1 tsp potato starch into 1 tbsp cold chicken stock until completely dissolved into a slurry. Bring strained pan jus in saucepan to a simmer over medium heat, stir in starch slurry, and cook for 1 minute until sauce thickens into a clear, glossy jus.
local_fire_departmentMedium heat for 1 minWatch out
Always dissolve potato starch in cold liquid first
adding dry starch straight to hot liquids creates unremovable lumps
Snip and remove kitchen twine from rested chicken. Cut skin around thigh joint, pop bone out, and slice off both leg-thigh assemblies. Slice breasts and wings off carcass, remove inner tenderloin meat, then place carcass back onto oval serving platter and neatly reassemble carved chicken pieces over carcass.
Watch out
Use a sharp carving knife and follow natural bone joints to avoid splintering chicken bones.
Cut main stems off 1 bunch fresh watercress, saving tender top leaves. Arrange leaves beside reassembled chicken on platter, then spoon warm thickened pan jus over chicken pieces before serving.
Watch out
Wash watercress thoroughly in cold water and spin dry to prevent watered-down sauce.
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