Saturday, September 29, 2012

Roast chicken

I got a nice looking whole chicken roaster from Natures. I don't recall ever actually roasting a chicken so I decided to try an simple whole roast chicken recipe.

I coated the raw chicken with a mixture of salt, sugar, and Powder Douce.
I let that rest in the fridge for a day.
Then stuffed the cavity with 5 crushed garlic cloves and 5 sprigs of fresh rosemary from the garden.
And roasted in a preheated 500 degree oven for 15 minutes.
Then down to 450 for 15 minutes.
There were no drippings to speak of. so after about 15 more minutes at 425,
I basted with 1 Tbs of melted butter.
Then 15 more minutes.
The temp probe wasn't up to 180 yet, So it took 10-15 more minutes for the temp to read 180.
Then out of the oven to rest for 20 minutes.

After removing the wings, I cut it in half lengthwise and served each half on a plate.
That was a lot of food!
We ate most of the white meat, but ended up not touching the thighs and drumsticks.
We took the meat off them and put it in the fridge for tomorrow.

With the carcass I am working on stock, based loosely on an Alton Brown recipe.

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