Miss Julia taught me how to truss and roast a chicken a few weeks ago! As a frugal gourmet, I have assimilated this meal into the monthly rotation. It is relatively easy, economical, and absolutely delicious.
Here is a picture of my chicken prior to roasting. It's a little 4.5 pounder that will feed four and provide a decent amount of leftovers.
My first task was to remove anything that remained inside the cavity. I won't bore you with the details. Put on a pair of disposable gloves and go for the gold! Typically I just tie it up quickly with some baking twine to keep the legs and wings pinned to the bird so that they don't get over done.
Then rub some olive oil or soft butter all over the bird. Season it with salt, black pepper, garlic, garlic powder, white pepper, herbs du provence, and some sprigs of rosemary. In order to cook the chicken more evenly, try to let it reach near room temperature before placing it in the oven. Some people recommend squeezing a lemon over the bird and sticking the lemon in the cavity for some extra aroma. I didn't have a lemon.
Now, I'm going to remember to try brining the chicken ahead of time for some added flavor.
Place the chicken in an oven preheated to 400 degrees for 10 minutes (this will provide a golden brown color to the skin). Then reduce the heat to 350 for 35 minutes. Now, if you can, flip the bird and continue baking (to crisp the bottom skin and help the bird to roast evenly). At this point, it might also be a good idea to check the temperature.
Do not serve chicken with a lower internal temperature than 180 degrees. But, keep a good eye on it from here on out, no one likes dry chicken - at least, no one I know.
We served this little beauty with a fantastic gorgonzola risotto and a cucumber salad. But, you will have to stay tuned for the risotto recipe and the salad. We have to space out our recipes here at ST.
Of course, we'd always love some new material! Send your tasty tuesday recipe to Info@ScarletThreads.org.