Posts Tagged ‘entree’

When your house is filled with the comforting smell of a chicken roasting, everyone just feels better. It is pure, roasted happiness.

A few things about buying and preparing your bird - -

First, buy a fresh roaster, if possible. A fresh bird from the butcher is tastier, not to mention easier to deal with. A roaster (about 5 lbs.), rather than a fryer or capon, is the perfect size for a family. I always get my roasters from Central Market. I like my butchers there and my chicken is always juicy and delicious.

Second, don’t fret over handling your bird. You don’t have to be a Cordon Bleu trained chef to prepare a chicken for your family. Here’s what you do. Give your bird a quick rinse in the sink and dry it inside and out with paper towels. Set your bird on its back in your roasting pan with a rack (I like the petit roti from All Clad) or another good-sized dish, like a casserole dish. Stuff your bird with the desired ingredients. Take some cooking twine (I like If You Care brand) and tie the legs together. You do not need to do this in any particular way, just tie them up. Then take each wing tip and tuck it behind itself so it does not flop about. Now you’re ready to go!

Ingredients for Classic Roasted Chicken

• about a 5 lb. chicken roaster
• kosher salt and pepper
• herbes de Provence
• 1/2 small yellow onion - peeled and chopped
• 1 rib celery - chopped
• 1 small carrot - chopped
• 1/2 lemon - sliced
• 3 cloves garlic - peeled
• olive oil

Cooking Instructions

1. Prepare your bird as described above.

   Before you stuff the bird, make sure the inside cavity has been dried fully with paper towels.

2. Season the cavity generously with kosher salt, pepper and herbes de Provence.
3. Stuff with onions, celery, carrots, lemon and garlic then tie up your chicken.
4. Top the chicken with some olive oil and sprinkle with herbes de Provence, kosher salt and pepper.
5. Roast the chicken in the oven at 400 degrees for about 1 hour and 20 minutes.