Roast Chicken

Nate asked me for my roast chicken recipe, and this is the best approximation I could come up with.

Preheat the oven to 425. Wash your chicken inside and out, and pat dry with paper towels. Place the chicken breast-side down, and cut small slits in the skin on the back. With your fingers push several pats of butter under the skin. Prepare a rub made up of any of the following:

salt
pepper
oregano
basil
thyme
rosemary
garlic

Generously rub the herbs/spices all over the chicken, inside and out. Place the chicken in a roasting pan, preferably one with a slightly elevated rack, and roast approximately 2 hours, give or take, depending on the size of the chicken. The chicken will be done when you can easily twist the leg off, or when you can poke the breast down near the leg with a knife and the juices run clear.

That’s my basic recipe. I like to make stuffing along with the chicken, and I will fill the cavity of the bird with a mixture of the following, baking the rest separately:
cubed/shredded bread
chopped apples
raisins
chopped celery
garlic
chopped white onion
more of the herb rub

This fall we made a really tasty roast chicken with all kinds of tasty citrus-ness, but I can’t remember the recipe as it wasn’t mine. I know we filled the cavity of the bird with oranges and lemons, and used orange juice, ginger, and tamari for part of the glaze. I’ll have to look around for that recipe – it was different and delicious and made for excellent soup stock

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