The Secret to Perfectly Moist Chicken
Every home cook faces the same dilemma when roasting a whole bird. You want crispy skin, which requires high heat, but you also want juicy meat, which usually requires gentle cooking. The solution is the steam roasted chicken method. By positioning the bird on a rack directly over a steaming bath of flavorful liquid, you create a humid environment in the oven. This gentle steam cooks the meat from the inside out and prevents the breast from drying out. Simultaneously, the radiant heat of the oven crisps the skin. It is truly the best of both worlds.
Why Use Vegetable Broth?
Water works for steaming, but it brings nothing to the party in terms of flavor. For this recipe, we use a rich homemade vegetable broth made from kitchen scraps. As the broth simmers below the chicken, aromatic steam infuses the meat with subtle notes of onion, carrot, and herbs. This technique turns a standard Sunday roast into a culinary experience. If you do not have homemade stock, a high quality store bought low sodium vegetable broth will work, but the depth of flavor from scratch cooking is unmatched.
💡 Chef’s Tip: The “Broth Bag”
Don’t buy broth for this. We make ours at no extra cost using frozen vegetable scraps. It has a deeper, roasted flavor than anything in a carton.
See how to turn scraps into liquid gold →Creating the “Liquid Gold” Jus
The best part of this recipe happens at the very end. As the chicken roasts, its savory fat renders and drips down into the vegetable broth below. By the time the bird is cooked, you are left with a concentrated liquid that is half broth and half roasted chicken drippings. Instead of thickening this with flour or heavy cream, we use a chef technique called mounting. By whisking extra virgin olive oil into the reducing liquid, we create a glossy and emulsified sauce. This jus is bright, savory, and completely dairy free. It coats the meat perfectly without masking the flavor of the steam roasted chicken.
Sides That Bring Texture
A soft roast needs texture to make the meal complete. That is why we pair this bird with charred red cabbage and roasted sweet potatoes. The cabbage is seared in a hot cast iron skillet with avocado oil until blackened in spots. This bitterness cuts through the richness of the chicken fat. The sweet potatoes are roasted until tender to provide a comforting starch.
The Final Touch
To elevate this dish from a family meal to a dinner party centerpiece, we finish it with a specific garnish. Crispy apple bits, sautéed quickly in butter, act like fruit bacon bits. They provide a chewy texture and a pop of tart sweetness that mimics the classic pairing of pork and apples, but works wonderfully here with the poultry. When you combine a bite of the moist chicken, the salty jus, the bitter charred cabbage, and the sweet apple, you get the perfect bite.
Steam-Roasted Chicken with Vegetable Broth Jus
4
servings20
minutes1
hour25
minutes1
hour45
minutesThis steam-roasted chicken recipe uses a vegetable broth bath to keep the meat incredibly moist while the high oven heat crisps the skin to golden perfection. The result is a complete one-pan style meal featuring charred red cabbage, sweet potatoes, and a glossy dairy-free jus made from the reduced pan drippings.
Keeps the screen of your device on while you cook
Ingredients
- For the Chicken
1 whole chicken
4 cups vegetable broth
3 tablespoons extra virgin olive oil, divided
1 tablespoon sea salt
1 tablespoon ground black pepper
1 tablespoon black peppercorns
4 cloves garlic
- For Serving
3 sweet potatoes, wedged
2 tablespoons avocado oil, divided
1 head red cabbage, sliced into wedges
pinch of, sea salt and ground black pepper
chopped chives
crispy apple bits
Directions
- Build the Steam Bed:
- Preheat your oven to 425°F (220°C). In a deep roasting pan, combine the vegetable Broth, smashed garlic, and whole black peppercorns. Place a roasting rack above the pan.
- Roast the Chicken:
- Rub the chicken with 1 tbsp of the extra virgin olive oil, then season generously with sea salt and ground black pepper. Place the chicken on the rack over the broth. Roast for 60 to 75 minutes until the skin is crispy and the internal temperature reaches 165°F (74°C).
- Roast the Sweet Potatoes:
- Toss the sweet potato wedges with half of the avocado oil and salt. Spread them on a baking sheet. Place them in the oven during the last 30-35 minutes of the chicken’s cooking time.
- Char the Cabbage:
- Heat a cast-iron skillet over high heat. Toss the red cabbage with the remaining avocado Oil. Sear the cabbage wedges in the hot skillet for 3-4 minutes per side until deeply charred and blackened in spots. Season with salt and remove from heat.
- Harvest the Jus:
- Remove the chicken to a board to rest. Pour the liquid remaining in the roasting pan through a fine-mesh sieve into a small saucepan, discarding solids. Bring to a rapid simmer to reduce by about a third. While the sauce is bubbling, vigorously whisk in the remaining extra virgin olive oil. Taste, and adjust seasoning with salt and ground black pepper, as necessary.
- Plate and Serve:
- Carve the chicken or leave whole. Plate alongside the roasted sweet potatoes and charred cabbage. Pour the hot jus generously over everything. Finish with chopped chives and crispy apple bits.
Notes
- How to Make the Crispy Apple Bits: To make the garnish, take dried apple rings and dice them into small cubes. Melt 1 tablespoon of butter in a small skillet over medium heat. Toss the apples in the foaming butter for 2–3 minutes until they darken slightly and the edges crisp up.
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Common Questions
Why is my chicken skin not crispy?
Moisture is the enemy of crispiness. Make sure to pat the chicken completely dry with paper towels before rubbing it with oil. Also, ensure the liquid in the roasting pan does not touch the bird; it should sit on a rack above the broth.
Can I use store-bought broth for the steam bath?
Absolutely. While homemade scrap broth adds more depth and reduces waste, a high-quality organic vegetable carton broth works well. Avoid bouillon cubes as they can make the reduced jus too salty.
What can I substitute for Red Cabbage?
If you aren’t a fan of red cabbage, Brussels sprouts or broccoli rabe are excellent alternatives. They both stand up well to high-heat charring and pair beautifully with the savory jus.
How do I store leftovers?
Store the chicken, vegetables, and jus in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently to avoid drying it out, or use the cold leftovers for salads.
