I roasted my first whole chicken today, and I don't think that I will ever be able to eat chicken any other way ever again. It was so tender and juicy - and cheap! I got a 4 pound chicken for just $6.00 and it will provide The Hubs and I with 2-3 meals, plus a big pot of chicken stock for soup. Should I mention that when we grill out for Memorial Day we're going to grill the dogs a special treat? Chicken livers!
When you roast your first chicken you will feel like a domestic goddess (or god), and it is so absolutely easy to make.
Ingredients
3-4 pound whole roasting chicken
Salt
Thyme, or other herbs and seasoning
Directions
Preheat the oven to 450 degrees. Remove the packet of giblets (neck, gizzard, liver, heart) from the carcass. Optional: Place these in a Ziploc baggie and refrigerate or freeze to make stock or gravy later on. Wash the chicken well, taking care to remove any excess fat or feathers left on the bird. Pat dry with a paper towel and make sure the interior of the carcass is dry.
Place the chicken in a baking dish breast side down - this will let the juices flow into the breast as the chicken cooks. Trussing the bird is optional, but I made sure to bring the wings and thighs as close to the chicken as possible.
Liberally rub salt all over the chicken. This infuses an amazing flavor into the meat, but makes the skin a bit too salty to consume. Bake for 60-70 minutes, or until a meat thermometer reads 165 degrees. When the chicken is done, let the meat rest for 10 minutes before cutting. While it is resting, sprinkle fresh or dried herbs over the chicken and periodically baste with the pan drippings.
While many people rub butter and other seasonings on their whole chicken, I found that this was unnecessary. Season with whatever flavoring you like prior to serving.
- Maggie White
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