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Review: Paramount Room
Roast chicken is the perfect fall dish - It's hearty, it warms up the kitchen and it uses only root vegetables that can be stored in your fridge for months. It's a great dish for a workday evening because there actually isn't very much effort involved - your oven does most of the work. Roasting a chicken is one of the easiest things that you can do in the kitchen, and somehow it's been turned into a complicated and magical process by cooking magazines and recipe books. Follow the pictures (the instructions are in the captions) and you'll be set to roast a great bird.
One note - We like to put a mixture of beets, onions and carrots underneath our chicken. This means that we get to eat tasty beets, and our basting liquid is sweet and flavorful. It also makes us look like vampires who baste our chickens in blood. Trust us - it's just beet juice.
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Looks like another good one. I like to spatchcock (sp?) mine because I think it cooks a little faster. But I was always worried about putting in the veggies a little too early in the cooking because I thought they would burn since the chicken takes so long to cook (what is the final time, anyway?). Thanks for the glaze idea.
"stored in your fridge for months?" Who sold you that bridge?
But roast chicken is a winter staple
Anthony,
A good rule of thumb for chicken is 20 minutes per pound (you didn't mention how big your lil' chicken was). Anywhere between 325 and 450 degrees, though at higher temperatures you risk burning so you gotta babysit then (but you get a nice roasted skin).
If you want an even more flavorful chicken, stuff the cavity with citrus, herbs, garlic, onions, or even better -- stuff the skin with herb butter.
And, if you're really inspired, you could even brine it the night before!
(Sorry, I've roasted a bajillion chickens now).
You all HAVE to try this method of roasting a chicken. I've tried them all, and this is hands down the best, as well as simplest, way to roast a chicken:
Ingredients:
One 2-3 pound farm raised chicken
Kosher salt and freshly ground pepper
Unsalted butter
Dijon mustard
Prep:
Preheat oven to 450, rinse chicken. Dry very well with paper towels. Keeping it dry is the secret, you don't even want to add onions or vegetables because they will create steam. The drier the heat, the better.
Salt and pepper the cavity, truss.
Salt the chicken.
I put the chicken on a rack in a roasting pan. Put in oven and just leave it. Don't baste, don't do anything. Roast for 50-60 or so minutes or until it's done...my oven usually takes a little more than an hour. Remove chicken when done and let rest for a few minutes.
The skin on this chicken is so so so crisp and tasty, the meat is tender and juicy.
You can serve it slathered with butter and the mustard on the side, with a green salad. Oh...and that little triangular tip...the chicken butt...it's crispy and juicy and fatty and my son loves to eat that.
I get a lot of use out of this thermometer. Haven't had overdone meat/bird since getting it.