Saturday, January 7, 2012

Roast Chicken

What's better on a cool windy day than to fill the house with the smell of roasting chicken.  This is just a pretty basic recipe that I love.  I use lots of herbs and garlic and butter.
What you'll need:
1 whole chicken
1/4-1/2 C butter softened
5-6 cloves garlic minced
1Tbsp minced parsley
1small sprig rosemary
couple sprigs thyme
1/2 lemon
1/2 onion
poultry seasoning
olive oil

Preheat the oven to 375 degrees
In a small bowl mix together the butter, minced garlic, parsley, pinch of salt and pepper. Mix
Dry the chicken well.  Salt and pepper the cavity, stuff the cavity with the onion, lemon, rosemary and thyme.  Using a skewer or picks close the cavity.

skin skewered closed
 Gently separate the skin from the breast and legs being careful not to puncture or tear the skin.  Carefully put the butter mixture under the skin spreading it to the legs and thigh areas.  The easiest way to do this is put a chunk of butter mixture under the skin then massage and push the butter to the desired area.
see the herbs under the skin
Mix salt, pepper and a little poultry seasoning in a small bowl.  Rub olive oil all over chicken.  Sprinkle salt and pepper mixture over the chicken, front and back.  Place the chicken on a rack breast side down.
Roast for 30 minutes or until the skin is browned basting periodically with melted butter. Carefully turn chicken over so the breast is up.  Roast until the chicken is done-- basting periodically. It should be about 180 degrees on an insta-read thermometer, or the juices run clear.  About 2hrs.

 It should be nice and browned with a crispy skin.  The smell when it's cooking is delicious with the butter and garlic and herbs.
You can make a nice gravy with the pan drippings.
Serve with rice or mashed potatoes or a vegetable of your choice.  We had green beans sauteed with onions, bacon and mushrooms.

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