Saturday, January 20, 2007

Roast chicken, my way!

"They say a sign of a good cook is how well he or she can perfectly cook
a chicken"

This is how I do it, first get a fresh local free range organic bird, wash well inside and out(please don't use soap), dry with paper towels, season with salt and fresh cracked pepper inside and out. I stuff a whole lemon that has been pricked with a fork into the cavity along with crushed garlic and fresh rosemary. place in a pan on top of a pile of chopped onions, drizzle olive oil over and place sprigs of rosemary around bird. Potatoes cooked along side the chicken are a good idea because of the flavor that the garlic, rosemary and the chicken fat will give them and also one less pan to clean. Chicken will roast more evenly if allowed to come to room temperture, about an hour. In this time the oven will reach 350 F, cook the chicken for about one hour or till the internal temperture reads 160 degrees, let rest for about 15 minutes till you carve it. This will keep all the juices from running out when cut. Save the carcass and freeze for making chicken stock.
Note: be carefull when handling raw chicken, wash hands and all sufaces well after touching.

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