Usually, when roasting a chicken or turkey, it is best to tie (truss) it with cooking twine to prevent the chicken from cooking unevenly and drying out. When I first began roasting chickens in the Wolf Convection Steam Oven (CSO), I would always truss it. The chicken was always so incredibly moist and juicy, with a crispy crust and I realized that I may not even need to truss it at all. We tried the method of roasting right from the CSO training materials, and the un-trussed chicken was superb!
Convection Steam Ovens combine the marvel of moist cooking (steam) with the crisping and caramelizing power of convection cooking. This cooking method not only produces succulent results, but is also faster and very “forgiving” because of the use of steam, preventing dried out chicken. If you can, try my method of leaving the rinsed and dried chicken uncovered on a tray in the refrigerator for one to two days on the lowest shelf. This “secret” restaurant trick allows for even crisper skin. I used a 5 pound chicken but any size chicken will work, since you are cooking by internal temperature, not by timing alone. Add a second chicken of similar weight and cook it at the same time.
- 4 to 5-pound whole chicken
- 3 Lemons, one cut in ½ lengthwise and one cut into wedges
- 1 Small bunch fresh rosemary sprigs
- ½ Bunch fresh thyme sprigs
- Kosher salt
- Olive oil, apx. 3 tablespoons
Serves 3-4, CSO Cooking time: 55 minutes (No pre-heat needed)
1. Rinse and dry chicken, remove giblet bag from inside the chicken. Snip off the very last wing joint from the chicken (the last, pointed tip). Place chicken on a paper towel lined tray and wash and sanitize the sink. Pat chicken dry. If possible, do this step a day or two before cooking and leave the chicken on the tray in the lowest shelf of your refrigerator, uncovered. This optional step allows the skin to dry for an even more crisp result.
2. Season the cavity of the chicken well with salt and add the half bunch of rosemary and thyme into the cavity. Add 1 ½ lemons inside. Brush with olive oil and season generously with salt and paprika.
3. Place chicken on the solid CSO pan and slide on rack position 2. Place probe into the wall port and insert probe into the deepest part of the thigh, between the body and the leg.
4. Close door and set oven to Convection Steam mode by pressing Mode button until it reaches the last icon, press Temperature and scroll the control knob to 400˚F (205˚C) and press to set. Press Temperature button again until the thermometer icon flashes, set the probe temperature to 180 ˚F (80˚C).
5. Half way through cooking (about 100 ˚F), check browning progress. If you would like to boost the browning, press Mode once. This automatically reduces the amount of steam, yet still produces a succulent result. When oven chimes, recheck the thigh temperature by inserting the probe deep into the other thigh to confirm both sides reach 180 ˚F (80˚C). When oven chimes again, remove and let stand for 10 minutes to rest before slicing. Garnish with remaining rosemary sprigs and serve with lemon wedges. Use pan drippings as is or place into refrigerator for later use in soups or sauces.
- Solid CSO pan
- CSO Probe
- Chef knife
- Pastry brush
- Cutting board
- Measuring spoons (optional)
- Paper towels
- Carving knife and fork set
- Large platter for display
Created by Chef Rachelle Boucher for Riggs Distributing, Inc.