roasting a chicken.

roasting a chicken is the fanciest thing you can do for a party or just because whole chickens are always on sale at whole foods. roasting a whole chicken is considered quite a feat but it's not really that hard. the key is spicing, buttering and stuffing it because otherwise it's just hot chicken.

ideally you would have a roasting pan but since i don't i use a sautee pan that is safe for the oven. the one nice thing that i own is a copper core stainless steel pan. i cringe when roommates take it out to make eggs but i do use it to roast my chickens in. you can use any pan that you have as long as you don't think that it'll melt in the heat.

i'm going to tell you how to make a classic roast chicken and you can change the herbs and seasonings to fit your mood or the season. i'll give you the basics.

1 whole chicken
1/2 stick butter cut a few pieces into thin slices
salt and pepper
rosemary
1 onion quartered
1 clove garlic

preheat the oven to 425 degrees.
place the whole chicken on a clean cutting board.
first stuff the inside of the bird with the onions and some sprigs of rosemary or whatever other herb you want. also stick your hand way inside and place a few pads of butter on the walls of the cavity of the bird.
oh yeah, did i mention i went to french culinary school? life is nothing without butter.

next take the rest of the butter in stick form to easily grease up this chicken. taking the stick of butter in your hand rub vigorously all over the bird, focusing on the breasts but not neglecting the thighs, legs and even wings - someone will eat them (probably me). make sure you use all the butter and don't forget to do both sides it'll looks super shiny and delicious (don't take a bite - salmonella! ) sprinkle (a healthy sprinkle) salt and grind some pepper all over on both sides. sprinkle the herbs of your choice all over the bird. everything will stick because of the butter.

place the bird, breast down, into the pan. you should cook it breast down so that it won't dry out. nothing is worst than dry chicken! cook for a while. don't check before 30 minutes. if you have one of those handy meat thermometers break those out to make sure it's cook all the way through. otherwise you could have a regular thermometer and make sure it can hold a temperature of at least 170 degrees when inserted into the thigh.

once it's done let it rest on a clean cutting board ** not the one you prepped it on ** for about 10 minutes. at this point you can serve the whole bird and slice it up at the table. you could also cut it up ahead of time and serve the pieces. what i usually do is grab my mozzarella stretching gloves (they're actually dish washing gloves but i only use them for food) they're made to withstand high temps. i use them to make sure i get every piece of meat off the bones so i don't leave any deliciousness behind.

you can also break down the chicken ahead of time and roast the pieces separately. you would follow all the same steps but you'll need to check on the chicken earlier than 30 minutes since it won't take as long to cook. and obviously you won't stuff the bird since it has nothing to stuff at this point!

you can also put all your veg and potatoes in with the chicken to cook your whole meal in one pan and viola, dinner!

enjoy your chicken darlings!

love,
keighty