Chang's Roast Chicken: High Heat Method
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Origin
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Description
Chang's high-heat roast chicken — a small chicken (1.5kg) roasted at 260°C for 35–40 minutes with no basting, no butter under the skin, no trussing — produces a different result from Robuchon's technique or Hazan's moderate-heat method. The extremely high heat produces a powerfully bronzed, crackling-crispy skin in a shorter time, with a juicier interior (the rapid cooking prevents moisture loss). The technique requires a small bird — large birds are not appropriate for 260°C.
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The Thread
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Flavour Context
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Pillars V — VII
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