Saturday, December 11, 2004

TC's Roast Chicken

The best thing about this recipe is that the meat is so flavorful and tender you don’t even want to eat the skin. Use the skin and bones for stock. There are so many uses for roast chicken. Chicken salad sandwiches, chicken stir fry, chicken and dumplings. Mmmmm…

1 4-lb chicken

Juice of one lemon

2 Tablespoons of butter

2 tablespoons of olive oil

1 teaspoon honey

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon herb of your choice (I prefer thyme, sage, or rosemary)

Preheat oven to 450 degrees. Grease the bottom of a roasting pan. Mix everything but the chicken to form a paste. Rub the paste underneath the chicken skin. This is tricky as the skin can be attached to the meat. Use a paring knife to loosen the skin from the meat without tearing it. Flip the chicken breast-side-down on the roasting pan. This is very important as all the juices will stay in the breast and you will get nice juicy breast meat.

Stuff the inside with the squeezed lemon and any herbs you find appropriate. Roast for the first 20 minutes at 450 degrees. And then lower the heat to 375 to cook for the rest of the time. You should cook it 20 minutes per pound, including the initial 450 roasting period.

After you are done roasting, let it sit for at least ten minutes. Savor!

No comments: