Wednesday, April 11, 2012

Simple Roasted Chicken

As most of you already know, I live in the North.  The weather has been unseasonably warm and I've gotten quite used to it.  This week however, the weather has decided to go back to winter temperatures.  I should have known the weather was going to make a turn one last time before spring/summer.  Yesterday I actually saw snow flurries that lasted for about 2 minutes but nonetheless, they were there!  Oh well...the cold weather gave me a perfect excuse to make a warm home cooked meal.  I absolutely love the smells that fill the house when a home cooked meal is prepared inside.  Last night my husband came home to mashed potatoes (store bought), rolls (also store bought), and a whole roasted chicken (made from scratch).  The 'pin' I choose was obviously for the chicken and it came out so nice. The smells filled the whole house and made it feel very cozy...perfect for a cold night.


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3lb whole chicken
Kosher salt and freshly ground black pepper
2 tsp minced thyme (optional)
1. Preheat the oven to 450F. 
2. Rinse the chicken, then dry it very well with paper towels, inside and out. 
3. Salt and pepper the cavity. 
4. Truss the bird. I use oven safe rubber bands instead of the traditional string.  They are so easy and reusable.
Trussing is not difficult. When you truss a bird, the wings and legs are tied close to the body, and the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

5. Salt the chicken with about 1 tbsp of salt.  Doing this will result in a crisp, salty, flavorful skin. When it's cooked, you should still be able to make out the salt baked onto the crisp skin. 
6. Season to taste with pepper.
7. Place the chicken in a roasting pan and put the chicken in the oven after it's already preheated. I left it alone.  Although I was tempted to baste it, I followed the instructions and it turned out wonderful. 
8. Roast for about 45 to 50 minutes, until the juices run clear. 

9. Remove the chicken from the oven and add the thyme to the pan. 
10. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
11. Remove the trussing, carve and serve.

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