Not too hot, not too cold: Roast a chicken the way Goldilocks might
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Vietnamese-inspired Roast Chicken.
PHOTO: ARMANDO RAFAEL/NYTIMES
Eric Kim
NEW YORK – You can tell a lot about people by how they roast a whole chicken.
Do they do it like American writer Laurie Colwin, low and slow at 120 to 150 deg C for two to three hours? With a good book and a glass of wine? Or are they like American columnist Barbara Kafka, a hot-and-fast, smoke-out-your-kitchen type who cooks it at 260 deg C for just under an hour?
