When it comes to cooking chicken, Danielle Alvarez knows how to do it best. “I much prefer to buy a whole chicken or two and either roast them whole and then use the carcass to make a chicken broth, or cut up the chicken pieces myself,” the chef says. “The chicken tastes so much better – it’s juicier, more tender and you get much better value for money!”
So, what are Alvarez’s golden rules for a golden chook? “When it comes to cooking chicken, the rules for me are, number one: start with a quality chicken. Number two: dry out the skin overnight. Lay your chicken pieces or the whole chook on a tray with the breast up, and don’t cover it. This ensures you’ll get crispy skin, which we all know is the best bit! Number three: season the whole chicken with salt overnight. This is the best way to get the most flavour. Finally, number four: like with all meats, bring chicken to room temperature before cooking it, then let it rest before slicing and serving!”
The chef also has one last piece of advice. “Cooking should be fun and relaxing,” she says. “Play some music, have a glass of wine or do whatever you need to do to make it as pleasurable an experience as possible!”
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CLASSIC ROAST CHICKEN
SERVES 4
“There are a million ways to roast a chicken. I like to sprinkle it with salt on the morning of the day I want to cook it, or a day in advance, if I’m organised. Before that, I leave the chicken, uncovered, in the fridge, even if I don’t intend
