“Address the bird”- Julia Childs. I confess that watching Julie and Julia kind of kicked my cooking butt into gear. I loved Julie’s humble little home, where cooking was her means of relaxing and creativity. And her husband ate it all. So today I’m crossing one off the list, folks. Roasting a WHOLE CHICKEN.
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| Me and Birdy |
This was actually a dress rehearsal to play with my new roasting pan that I picked up at a garage sale (so proud of my find) for a song. It’s just beautiful and has been begging to be used at least once before I host my first thanksgiving.
Since this blog is all about confessions here, I did have Chris pull out the giblets. I don’t know. It’s know like they were gonna bite me or something. It’s just… I do orthopedics, not organs. Next time, I promise.
And wanting to find a SIMPLE recipe with items I already had, I did it. I googled. I know… it’s not even someone I really know or admire. But I do now. Fabulous success. So kudos to http://chefyourself.wordpress.com/
Perfect Whole Roast Chicken
1 4-6lb whole chicken
3-4 tbsp butter, softened (plus a little extra for the outside of the bird)
Chopped herbs–I used rosemary, Italian parsley, several garlic cloves
Sea salt
Fresh black pepper, ground
Smoked paprika
1 lemon, quartered
3-4 tbsp butter, softened (plus a little extra for the outside of the bird)
Chopped herbs–I used rosemary, Italian parsley, several garlic cloves
Sea salt
Fresh black pepper, ground
Smoked paprika
1 lemon, quartered
Guys, this was so simple. Granted, it did take a little bit of thyme, time. I thought Chris was gonna have a coronary when I told him we’d be eating at 9pm. I’ll plan better next time.
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| First pat dry the little guy |
and make sure he keeps warm while you get out your ingredients.
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| Mix together herbs, butter, salt and pepper |
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| Add quartered lemons to body cavity |
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| followed by the herbed mixture |
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| give him a nice little massage with butter, salt, pepper and paprika |
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| The inaugural sniff |
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| a "beaut" |
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| a perfect 165. I learned later that to officially check the temp you should insert the thermometer into the thickest part of the leg. |
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| time to eat. and we had left overs for days. a thrifty meal for a family of two. |
I tried this for the first time a couple of years ago and loved it. Unfortunately, John, not so much. Something to do with childhood memories of 'tough old birds from the farm' for Sunday dinner.
ReplyDeleteBut if I buy the air-chilled chicken at Whole Foods (really great chicken), I can get away with it once in a while.