Roast Chicken

5 Nov

Those yummy leeks that Alice made last week made me think about what a great accompaniment they would be to one of my favorite dishes – roasted chicken or roast chook, as we would say in Melbourne.

Our grocery stores do a brisk business selling rotisserie chicken or roast chicken, but it’s so easy to make in your own oven and this way you know exactly what you’re getting. No weird three syllable ingredients, just real natural food without a lot of fuss.

I used Thomas Keller’s method for roasting chicken.

Just preheat your oven to 450° F and while the oven is getting up to temperature, truss your chicken or at least tuck the wings back under themselves and tie the legs together. If you want a good entertaining explanation for why you should truss your chicken and how to do it correctly, please watch the video on the link back there.

Dry your chicken really well inside and out with paper towels. The secret to getting crispy skin is to not have anything that will cause steam.

Place the chicken into a roasting pan and sprinkle it with Kosher salt until it’s well covered, then season with some fresh cracked pepper.

Then pop it into the oven for 50-60 minutes. I got some splattering and smoking, but trust me, it was well worth having the smoke detector beeping at me to achieve this great golden chicken.

When the chicken is done pull it out of the oven, toss some fresh thyme into the pan and mix it around in the juices. Then use those juices to baste the chicken.

Cut the chicken and serve with braised leeks, a lovely crisp salad or anything else your heart desires.

And voila! Delicious roast chicken with crispy skin and tender moist meat.

Simple Roast Chicken

One medium (2-3 pound) chicken
Kosher salt and fresh ground pepper
Fresh thyme

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird.

Salt the chicken in an even manner, using about 1 tablespoon of Kosher salt. Season with pepper to taste.

Place the chicken in a roasting pan and when the oven is up to temperature, put the chicken in the oven.  Roast it until it’s done without basting or touching it for 50 to 60 minutes. Remove it from the oven and add the thyme to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes in the pan.

Remove the twine. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is meant to be casual. If you wish, you may spread fresh butter on the chicken and serve with mustard on the side. The butter and mustard are not even necessary, as this chicken is beautifully crispy on the outside and tender and moist on the inside with a lovely fresh simple flavor.

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5 Responses to “Roast Chicken”

  1. Kathy 05/11/2012 at 10:32 am #

    That looks delicious! it would be so yummy with the leeks, too.

  2. A Table in the Sun 05/11/2012 at 10:46 pm #

    I love the beautiful browning.

  3. Alice 06/11/2012 at 12:07 am #

    Perfect looking chook.

  4. Chris 08/11/2012 at 8:59 am #

    I love stuffing with roast chicken. Is there a particular style of cooking stuffing that you recommend? Could I just add it to this recipe? Thanks

    • Brenda 08/11/2012 at 11:44 am #

      Hi Chris,
      I grew up with brazilian recipes that called for stuffing made from farinha de manjioca (Yucca flour) or corn flakes – not the cereal that we have, but a dry yellow flake that makes a great stuffing.

      Here’s a link to a recipe in portuguese for something similar that that calls for bread crumbs, onion, olives, bacon, chives and parsley: http://www.sadia.com.br/receitas/905_FRANGO+RECHEADO+COM+FAROFA

      Otherwise, a stuffing similar to Thanksgiving stuffing, with bread cubes, onions, bacon and mushrooms would be tasty too. Good luck and let me know how it turns out!
      ~B

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