Monday, May 19, 2008

Roast Chicken

Roast chicken is one of my favorite things to cook. Not only does it taste great, but it looks great as well.

This is one of the chickens that we got from our farm. It's the first time I cooked one, so I did not brine it. As expected of a free-range chicken, it was more toothsum than a caged bird and would have benefited from brining. It would also be good in some longer, slow-cooking dish.

Rub the chicken with butter and season generously with salt & pepper. Cut up some celery, carrots, and onions and stuff some into the body cavity and the rest in a roasting pan with a little water.

Lay the bird on its side in a roasting rack and roast at 350 for 20 minutes. Turn to the other side and repeat for another 20. Turn the chicken breast side up and roast for 20 minutes more until done.




Let rest for 15 minutes before carving.
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