Roasted Chicken, Recipe

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Here’s a little secret you may not have know about me… Until a couple weeks ago I had never roasted a chicken. I KNOW!! Its kinda crazy but I just never had the occasion and it always seems like a whole lot of chicken for one person. So I decided enough is enough and I had to do it.

I was given some good looking recipes from some friends but really needed to start at the basics so filed those away and decided to try this one titled “How to Roast a Chicken”. Its like a dummies’ guide to roasting chicken which is exactly what I needed, at least for this first run.

My chicken came out lovely! He (it?) was moist and tender and flavorful, I’m very pleased with him and myself. The one thing I am confused about is why he was ripping out of his skin like the Incredible Hunk… Anyone know? I don’t mind but just thought it looked a little funny that his skin looked like the Hunk’s shirt once he started transforming. Super chicken!

What did I learn from this experiment? Lets see… 1) Chicken is easy and delicious, 2) I need a larger roasting pan, 3) Watching me trying to tie his legs was like watching someone a man try to braid hair (confusion and light panic), 4) One chicken is enough meat for 2 people to live off of for about a week, 5) I am happy to eat chicken sandwiches for a week (with homemade mayo to boot).

Roasted Chicken20120311-110204.jpg
From Cooking & Eating from Away in Maine

Ingredients:
1 5 lb chicken
1 tablespoon butter
Bunch of rosemary
3 cloves of garlic
salt and pepper

Method:
Slice garlic. Bash rosemary to release oils. Cut butter. Remove the innards. Rinse the bird in cold water, inside and out. Pat dry really, really well with paper towels, so the chicken won’t steam.

Sprinkle the cavity with salt and pepper, stuff it with garlic and rosemary.

Tuck pieces of butter under the skin, and rub some all over the chicken’s outside.Truss and tuck. Wings are pinned behind the bird, as if it were relaxing.

Use kitchen twine to cinch the chicken, so that it cooks evenly and retains juices. Center the string over the neck, cross over legs and tie in a knot. Rain salt and grind black pepper over the bird.

Roast the chicken in a preheated 425 degree oven, for about an hour an a half. Let it rest for ten minutes before you carve.

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9 responses »

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