About Saffron Chicken

Saffron Chicken is two dinners, written here, for people who searched for the bird and the spice together. The technique is borrowed from the cook desk and repeated so you can stay on this page while the oven heats.

Both recipes use a thermometer. Poultry is done at 165°F in the thickest part, away from bone. The butter under the skin on the roast is there for flavor and to keep the breast from drying while the thigh catches up.

We do not sell chicken or saffron. The shop links to Burlap & Barrel and Rumi Spice for the threads. Pay them on their site.