How Arrosto’s Perfect Roast Chicken Gets Ready for Delivery | Eater London

"Born as a delivery-only Italian roast-chicken project inspired by a rotisserie in Naples, this operation focuses on intensely comforting, southern-Italian–tinged roast birds and chip-like potatoes delivered across the city. Small (≈1.3kg) Swaledale chickens are dry-cured for at least a day with salt, pepper and lots of thyme, rosemary, sage, oregano and bay, plus a knob of butter and a quarter lemon in the cavity to keep the breast juicy while allowing the dark meat to fall from the bone; the birds are left untrussed to dry the skin for extra crispness. A two-stage roast—pre-cooked to 75°C at 180°C with continuous basting, rested up to four hours, then finished at 230°C—caramelises the skin and uses transit time so chickens arrive hot and rested; a par-cooked option lets customers finish cooking at home. Roast potatoes are Maris Pipers (boiled, oil-blanched at 120°C then deep-fried at 180°C) designed to soak up chicken juices; because whole birds don’t yield enough dripping, the team roasts carcasses with butter to create a rich chicken elixir. Chopped thigh spiedini are grilled and lavishly dressed with a bright salmoriglio of oregano, garlic, olive oil and lemon, and the operation moves through roughly 140–160 chickens a week (Thu–Sun, midday–21:00), testament to the simple, craveable appeal of hot roast chicken and potatoes by-bike." - Adam Coghlan