By: Chef Allyssa Adamson
Roast Chicken in the Wolf Convection Steam Oven
Convection Steam Oven Roast Chicken
1 whole chicken
Kosher salt (about 1 tsp per pound)
1 Lemon zest
1. Pat the chicken dry and remove giblets. In a small bowl combine the salt and lemon zest then season the chicken fairly aggressively, inside and out. Place chicken uncovered on a rack set inside roasting pan and allow to rest overnight in the refrigerator.
2. Remove chicken from refrigerator and allow to sit at room temperature for about 2 hours before ready to cook. Insert the temperature probe into the thickest part of the breast and place it in the steam oven on rack position 1 or 2. Set convection steam oven (CSO) to mode Convection Steam at 400 degrees and set internal probe temp to 165 degrees. When the chicken has reached the appropriate temperature, remove and let rest for 10 minutes before carving.
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