Posts Tagged ‘Roasting Chicken’
How to Roast the Perfect Chicken
There’s nothing better than a kitchen filled with the savory, satisfying aroma of a roasting chicken; at least in my opinion. It’s an important cooking skill too – roasting a bird that can eventually be made into 4 or 5 different meals. With just a few bought or homegrown onions, carrots and potatoes or parsnips, and a home raised or store bought broiler you’ll be on your way to a heart-warming meal the whole family will love. It’s easy, cheap and turns out wonderfully every time. It takes just a few minutes to prep and everything you need you probably already have on hand. Follow these simple instructions and I promise you’ll want to roast a chicken every week. I was taught this method by my father-in-law; one of the best meat cooks I know.
Here’s what you’ll need to roast the bird:
Whole roasting chicken
3 to 4 tablespoons, room temperature butter
Rosemary, garlic, and sage, chopped if fresh, crumbled if dry (or commercial poultry rub)
Tin foil
Roasting pan, without rack
Meat thermometer
1 medium onion, chopped
2 or 3 medium baking potatoes, peeled & quartered (parsnips can be added or substituted)
3 to 4 medium carrots, cut into chunks
These are the basics, but any seasonal veggie will do. Shake things up a bit by using yams, winter squash or summer squash, Brussels sprouts, or beets. Make it your own!
Preheat your oven to 400 degrees. I know that seems high, but you’ll see why in a minute.
Thaw frozen chickens in the fridge. Rinse thawed or fresh birds in cold water; making sure to rinse inside the cavity, under the wings and around the legs, then shake off excess water. Place your bird in a large bowl and take out your roasting pan. I use a 3-inch deep Calphon pan with high handles for easy lifting.
Chop the onions, carrots, potatoes or parsnips into chunks no large than 3- inches and spread them around the bottom of the pan. The veggies will act as a rack for the bird, letting air underneath so the bird cooks thoroughly as well as being cooked in the bird’s juices and fat. Drizzle the veggies with olive oil and sprinkle with salt and pepper or poultry rub. Set the roasting pan aside and go back to your bird-in-a-bowl.
Shake the bird again to get off any excess water and set it on a cutting board. Smear the bird all over with butter, making sure to get under the wings and around the legs. Gently slip your fingers under the skin that is over the breast and smear butter under the skin as well.
Now, take your finely chopped rosemary, garlic, sage or commercial chicken rub, and sprinkle them all over your bird. For a nice presentation on a serving platter, tie the drumsticks together with some kitchen string, and place the bird on top of your cut veggies.
Your buttery herb-rubbed chicken is ready for the oven.
Place the roasting pan on the center rack of your 400 degree oven. The flash of a hot oven followed by a slow roast will give the bird a luscious, crispy, golden skin. Let it crackle and pop for about 20 or 30 minutes before lowering the temp to 350. At this point you can cover the bird with foil which will keep it from scoarching the skin, but will allow it get crispy. I let mine cook undisturbed for an hour before taking it out to check for “doneness”. The skin should be a nice rich brown color and the internal temperature should be about 170 at the thickest part of the breast. I usually make a slice near the thigh to see if the juices run clear and not red or pink. If this happens just pop it back into the oven and recheck it every 5 to 10 minutes until it is done.
When you’re confident it’s done, pull the pan out and let it stand for about 15 or 20 minutes (the meat will continue cooking as it cools). As the bird cools, spoon the pan juices into a fat separator, pour off the juices into a small saucepan, add a tablespoon of butter and boil until reduced by about half. Taste and adjust the seasonings. Now you’re ready to slice the meat and serve it with a side of savory roasted veggies and a fabulous rich, herb infused gravy. Enjoy!
The leftovers from this easy roasted chicken make a great chicken salad, chicken sandwich, or chicken and rice casserole. And — don’t forget to simmer down the carcass (bones, skin and all) and pull off any remaining bits of meat for the best chicken soup base ever!
Learn to raise your own homegrown chicken with these helpful posts.
Raising Meat Chickens in Suburbia
Why Raise Chickens on a Suburban Homestead?
Roasted Chicken with Lemony Potatoes
There’s nothing better than opening your freezer and pantry doors and being able to pull together not only a satisfying meal, but one where almost all the ingredients are grown within a few miles of your back door.
Last night, after a day of cleaning and de-cluttering; giving away, putting away or throwing away, I fixed one of our favorite chicken dishes — Roasted Chicken with Lemony Potatoes.
The half chicken, weighing over three pounds, once clucked and scratched and wandered around our small farm. The lemons hang abundantly on my neighbor’s tree, and they are delighted to share with everyone on our street. The rosemary and garlic grows feet from the house. Only the potatoes, olive oil, red pepper flakes and salt came from parts unknown or far away. Read the rest of the story »
A Thrifty Thanksgiving
It’s November 2010, the elections are fresh in our minds and everywhere we go there are the reminders of the coming holiday season. But, the economy still looms heavy on our minds. Fears about jobs, price increases and shortages have us feeling uncertain about what this season will be like.
BUT – here on our little homestead we’re determined not to let this air of uncertainty affect our love of fall and one of the two biggest holidays of the calendar Thanksgiving. We have however decided to make this a budgeted holiday with plenty of memory making activities like free concerts, walks through the decorated areas of town with a mug full of warm apple cider and holiday programs.
So, how does one have a thrifty Thanksgiving dinner? By using what you have on hand, that’s how.
We’ll start a few days before Thanksgiving by thawing out a 9-1/2 pound roasting chicken from a batch we raised last year. I’ll make a few fresh loaves of bread (saving enough dough to make dinner rolls) with herbs from the garden baked in, as a base for our stuffing. When it’s cooled enough I’ll cube it and let it dry out.
On Wednesday I’ll prepare a brine of coarse salt, spices, herbs, apples and cider. The chicken will soak in the brining bucket, submerged in its flavorful concoction for 24-hours.
On Thanksgiving morning, once the animals are fed and morning chores complete, and the chicken is thoroughly rinsed and set out to come to room temperature, we’ll pack up our gear and head to our favorite hiking area. While most people are frantically trying to get their turkeys in the oven by mid-morning we’ll be trekking the hills breathing in fresh air and reveling in the colors of nature. Home by noon and with a light lunch of soup and grilled cheese sandwiches, on home baked bread, we’ll be fortified enough to put our energies into our evening meal.
Brianne will peel and cube homegrown potatoes for our cheesy herb infused mash, while my sister slices a newly harvested Butternut squash that will be baked with brown sugar, butter and spices. Greens will be washed and prepared for a wonderful fall mixed green, pecan, blue cheese and cranberry salad with Blueberry-Pomegranate dressing, all from ingredients in my pantry.
The stuffing, squash and dinner rolls will go into the oven and cook along with the bird.
Once the turkey – I mean chicken – is finished roasting I’ll whip up some gravy from the drippings and all will be laid out on a festive table as a grand feast.
The whole meal will be finished off with individual Harvest Pumpkin cakes, made from our own successful pumpkin patch, and topped with a cream cheese frosting and pecan halves.
There you have it, a wonderfully filling homegrown, homemade Thanksgiving feast.
For the rest of the evening we’ll settle into a roaring fire watching some of our favorite movies. I’ll take comfort in the fact that this years celebration was made mainly from ingredients we grew ourselves or already had one hand, with only a few items purchased at the Farmer’s Market for just a few dollars. I can now rest easy that what had caused me concern will turn out to be a wonderful and intimate celebration of the harvest.
That’s the perfect ending to a perfect day.
photo credit: Alanna Kellogg
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