Posts Tagged ‘Salt And Pepper’
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 »
15 Items That Could be Breaking your Food Budget
Rumor has it that an inflationary period is headed our way, sometime in 2011. That means higher prices on food and other necessary items. Early planning could smooth out some of the ripples, like cooking more from scratch, eating at home and buying fewer pre-packaged items.
Many food items that have become commonplace in our society claim convenience and portability as their selling point; but, what manufacturers don’t want you to know is that convenience is costing you big bucks. Not to mention the waste (in packaging) it produces. Check out our list of 15 commonly purchased items that could be dipping into your wallet and learn how you can make homemade substitutes for pennies on the dollar.
Not only will the homemade versions save you money they will taste better too, because they can be made with fresh organic ingredients, either homegrown or purchased from a Farmers’ Market.
1. Frozen ‘Gourmet’ vegetables.
Oh sure, it may be easier to buy a package of frozen corn in butter or broccoli in a cheese sauce, but why would you when you can make your own? Just cook the corn, add a tablespoon or so of butter and sprinkle with salt and pepper. The same goes for broccoli. Simply steam the florets, and while steaming, melt some butter, stir in flour, warm the milk, add cheese, salt and pepper to taste and there you have it – veggies everyone will devour.
2. Heat and Eat Sandwiches.
When you buy a pre-made sandwich, what you are really paying for is the elaborate packaging — plus a whole lot of salt, fat, and unnecessary additives. For the average cost of one of these babies ($2.50 to $3.00 per sandwich), you could make a bigger, better, and more nutritious version yourself.
3. Premium Frozen Fruit Bars.
At nearly $5 per box, frozen ‘all fruit’ or ‘fruit and juice’ bars may be low in calories, but they are certainly are not low in price. Using simple equipment like a blender, plastic reusable ice-pop molds (on sale at discount stores for about 99 cents each), or small paper cups and pop sticks or wooden skewers, you can make your own at home and get the flavors your family likes best.
Check out our In The Kitchen section for articles on making your own frozen treats. Read the rest of the story »
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