The 285°F Slow-Roast Method That Makes Homemade Chicken Taste Like Rotisserie
Brian Lagerstrom reveals how cooking a dry-brined whole chicken at just 285°F for 3 hours replicates the juicy, shreddy texture of grocery store rotisserie chicken at home. The video also covers a restaurant-style potato purée passed through a fine-mesh strainer and a quick pan sauce using chicken drippings and a light roux. Perfect for anyone who wants an impressive but approachable weekend dinner.
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#weeknight dinner #comfort food #dry brine #rotisserie-style #whole chicken #pan sauce #gluten-free adaptable #Brian Lagerstrom #slow roast #potato purée #low and slow
🧾 Ingredients
- 11 whole chicken (3.5–4 lbs)
- 22 tsp poultry seasoning
- 32 tsp garlic powder
- 42 tsp black pepper
- 51 tsp sugar
- 63 tsp salt
- 73 large russet potatoes
- 81 cup heavy cream
- 91 stick butter
- 101 tbsp all-purpose flour
- 111 tbsp butter (for roux)
- 12chicken stock
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