The realization set in today that I was running the risk of writing an all canning blog this year – and of course that is not my intent. It is just that, having recently discovered my love of canning, I want to share it with everyone. But rest assured, my family does not sit down to dinner with a jar of jam and a spoon. We also eat salsa.
I kid, I kid.
Roasted chicken is frequently on the menu. Roasted chicken is where it is at. As far as I am concerned, Roasted chicken is the platonic ideal, the ultimate pinnacle of Chicken Cookery.
Once, after roasting a chicken to pull apart for a casserole I realized that the golden crispy skin would just go to waste.
So I ate it. All of it. The skin from an entire chicken.
That is how I feel about Roasted Chicken.
The Hardware: roasting pan, oven set to 425 degrees, kitchen twine.
A whole Chicken
Stuff to shove up its’ butt
Salt & pepper
Most recipes call for one to place “aromatics” into the “cavity” of the chicken. Not being one to pussyfoot around – I just think of it as shoving stuff up the chicken’s butt.
I am also very liberal in my definitions of “aromatics”. Mostly I look in the fridge and go “hmm, I wonder if that would work” and my response is usually “don’t know until you try”. I have yet to have any major failures. Since there has been a cornucopia of citrus in my home – citrus is what I ended up with. I also had left over fresh thyme, so why not?
Wash and dry your chicken well. Have 2 tangerines, cut one in half and peel & segment the other one. Clean a handful of fresh thyme. Place the chicken on your pan spine side up and sprinkle liberally with salt & pepper. Turn the bad boy over and shove 1/2 of the tangerine inside, then most of your thyme and follow with the second 1/2 of the tangerine.
Because I wanted to, this time I ran my hand under the skin and loosened it so I could shove the tangerine segments and thyme between the meat and the skin. Make sure to get some down into the leg and thigh area and evenly distribute everything. Season the top side with more salt & pepper then tie up his little legs like he is in a B-rated horror movie. One with Bruce Campbell preferably.
Cook until done – it usually takes about an hour. Roasted chicken and I have a love/hate relationship with the whole cooking time thing, that is why I have a meat thermometer. 165 is my goal temp and then I let it rest for 10 minutes before carving.
Except for the tail – I eat the tail right away.
Make sure you save all of the bones, juice and stuff to make stock. Stock is half the reason I roast whole chickens.
What are your favorite things to shove up a chicken’s butt?