Roasted Chicken

June 28, 2011

Roasted Chicken

There are few things I hate more than preparing a bird to roast. The act of putting my hand in a raw bird carcass to pull out its organs and neck is so repulsing that I nearly vomit every time I do it. I understand people use those nasty bird leftovers to make gravy. I am not one of those people. In fact, I have a hard time eating any gravy whatsoever because I know what goes in to it. I, on the other hand, am the person who gags at each slimy organ and gets it in the garbage as quickly as possible. Handling raw meat is bad enough for me, I do not need to handle raw organs as well. I must be some sort of masochist because we have a roasted bird of some sort at least once every other week, if not more often.

It doesn’t seem like it was that long ago that I roasted my first bird. My mother-in-law showed me how. Since then, I make it all the time because, well, it is easy. I never would have thought it, but it really is easy, if you have the time that is. The preparation is quick. It only takes about 10 minutes to prepare the bird, then you stick it in the oven, wait a couple hours, and BAM you’ve got yourself a delicious meal.

  • To prepare the bird (same preparation works for turkey or chicken, I used chicken this time) you must first do the nasty. Get your mind out of the gutter, I mean you must pull out all the nastiness that comes inside of the bird and wash the bird off. Move it to your roasting pan (if you don’t have one, you can get them fairly inexpensively. I got mine on clearance for $10 at Macy’s right after Thanksgiving one year).
  • I pull back the skin to season the bird. This will season the meat, instead of just the skin.
  • Season the meat with salt and pepper
  • (optional) Slice garlic and insert into meat. By this I mean make slices in the meat and shove the garlic slices in. Do this all over the meaty area of the bird.
  • Cut a couple cubes of butter and shove it under the skin too.
  • Put skin back in place, coat in Olive Oil, salt, and pepper.
  • To add extra flavor I stuffed the bird with a quarter of an onion and half of a lemon.
  • If you have cooking twine, tie the legs together (don’t worry if you don’t, it doesn’t really make that much of a difference).
  • Cover the wings in foil to avoid burning them to a crisp.
  • Stick it in the oven and let it work it’s magic.
Seasoning Chicken    
I cook my birds at a 375 degree convection setting. After the first 30 minutes I check on it. Once the skin is a desirable golden brown, I tent the bird with tin foil to avoid it darkening further. Remove from oven when the interior temperature reaches 165 degrees.
Bon Apetite!
Roasted Chicken is Done
The rest of our meal?
Grilled Asparagus- Plain old grilled asparagus, seasoned with salt and pepper
grilled asparagus
Baked Red Potatoes- Seasoned with salt, pepper, paprika, and olive oil
 Baked Red Potatoes
And Cheesy Garlic Biscuits- Click here for a great recipe.
Cheesy Garlic Buscuits
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