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Friday, February 18, 2011

R is for Roaster...

Photo via Food Network


Okay, a long time ago my friend SH told me that she cooks a chicken every week.  I thought... hunh?  This might have been because I was pregnant and for some reason I could not eat chicken when I was pregnant.  It grossed me out... weird I know.  

Well, now able to eat chicken again and am loving roasting a chicken weekly.  SH- it is a brillant idea.  Why?  It is super cheap at like $6-$8 a pop.  You get several meals out of it.  A "roast chicken" meal the night you cook it and leftover meal for the following night.  You can use the meat for enchiladas or chicken pot pie or put in in a salad or whatever!  

My FAVORITE roast chicken is one I blogged about before here.  I recently tried another one of Barefoot Contessa's chickens and it too was delicious.   It was near perfect, but  I made some changes to make it my own (i.e substituted leeks for potatoes).  I would not recognize a leek if it hit me in the head. :)


Ingredients

  • 1 (5 to 6 pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme, plus 20 sprigs
  • lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 4 carrots cut into 2-inch chunks
  • 1 bulb of fennel, tops removed, and cut into wedges (I substituted some red bliss potatoes.)
  • Olive oil

Directions

Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Sunday night is roast chicken night in our house... try it yourself!  Until next time...xoxo

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