I Want Roast Chicken

[ricevermicelli]

Oh my lord do I want roast chicken. Which shouldn't be a problem: I do know how to roast a chicken.

The problem is that if it isn't the perfect roast chicken, I will be miserably, nauseously unable to eat it, and I will cry. And while I can roast a chicken (as Toby Ziegler says: "Stick a lemon up it. Add some rosemary. A little salt."), there is a lot that can go wrong. The breast meat can dry out. The dark meat can undercook. The whole experience, which can and should be warm and luscious, can turn out bland and flabby.

Until recently, I favored a somewhat more complicated process than Toby's, with a garlic butter under the skin. Then I discovered that if you just kind of go nuts with salt it works out pretty well (and the skin result is better, and less fat, if more sodium...), but that experiment involved letting the chicken sit in the fridge drying for two days, and that is a long time to wait.

Can you people hit me with your best roast chicken recipes? Pretty please?

Comments

[bagoffarts.livejournal.com]

http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348

Very simple.

[anne-nahm.livejournal.com]

Three and a half pound chicken, in the oven at 400 degrees for an hour. Goat cheese and any herb you like under the skin of the breast, salt and pepper on skin.

[anne-nahm.livejournal.com]

Oh, and a little butter on the skin.

Where's my brain

[anne-nahm.livejournal.com]

Oh, and covering it with tin foil for ten minutes and letting it rest after taking it out of the oven greatly improves juiciness.

[percussivebunny.livejournal.com]

simon and garfunkel chicken - put some cut up lemon and onion slices in the cavity. rub olive oil all over the chicken, and then rub generously with equal parts parsley, sage, rosemary and time. then i just cook according to the chicken package directions, which usually involves putting it in at like 425 for like 20 min, then decreasing temp to 350 for the next 45 min to an hour or so, depending on the size of the chicken.

My roast chicken recipe

[beth_leonard]

Drive to Costco. Pick warm roasted chicken up from the warm roast chicken rack. Walk to check-out line. Look pathetic with only one item until someone lets you cut. Pay for chicken. Eat.

--Beth

Re: My roast chicken recipe

[basit6866]

good blog

[qwrrty.livejournal.com]

Roast it on a rack, turn it a quarter turn every 20 minutes or so. The skin browns up lovely and crisp all over, and it keeps the flesh nicely from drying out and turning all cardboardy. Do this over a pan filled with potatoes and celery and onions and carrots and you will die happy, I promise you this. The tented tinfoil trick also helps.

I think that if you're brining the chicken, you don't *really* need to let it dry in the fridge. It'll just be a little moister when you roast it and the skin might not crisp quite as well.

[bookdivalia.livejournal.com]

Um, I love my method. It usually results in turkey instead of chicken, though.

-Email you asking if I can crash in guest room
-Show up 3 hours later than I said I would
-Hang around kitchen playing with child
-Eat turkey

[ricevermicelli.livejournal.com]

Best method ever.

[bookdivalia.livejournal.com]

Don't I know it.