Friday, October 23, 2009

Martha Stewart's Perfect Roasted Chicken

Consider this one an essential recipe. Everyone should know how to make a roast chicken. It's such a simple meal, most everyone will love it and the directions couldn't be any easier. And you can make it YOURS just by changing the flavors.

What you'll need:

  • A roaster chicken ( these were on sale for 2.99 each at Target a few weeks back!)
  • 2 TBS of unsalted butter, softened
  • salt and pepper
  • 1 lemon
  • 3 garlic cloves, smashed
  • herbs of your choice ( I used rosemary and thyme)

Once thawed, let your chicken come to room temperature by letting it sit out for 30 minutes to an hour, depending on the size of the bird. Pre-heat your oven to 425°. Wash the chicken, and then you will need to dry it. Why dry it? Because meat browns better when it's dry!

Your next step is to remove any of the giblets, etc party favors inside the chicken. Then salt and pepper the cavity. Throw in your lemon wedges, garlic, and herbs. Then you'll need to truss the chicken. (Click here for a video showing you how to do that) Once trussed, grab that softened butter and give the chicken a good rub down all over. Liberally sprinkle the buttered surface with salt and pepper, and place the bird breast side up in a roasting pan.

I like to have some sort of root veggies cooking along with the chicken, so I found some yellow creamy new potatoes, chopped them in quarters, tossed in olive oil, salt, pepper, and thyme. I put them in the pan surrounding the chicken, and added a splash of white wine. Sounds weird, but trust me on this, it's a great step not to miss.

Roast the chicken in your 425° until the skin is golden brown and the juices run clear when pierced, and that took me about an hour and a half. If you're not sure, use a thermometer and the breast should read at 180° and the thigh should be 190°.

As tempting as it may seem to cut right into that chicken, WAIT. Let that beautiful bird sit for 10-15 minutes so the juices have time to re-distribute throughout the chicken. This is a mistake many people make after cooking meat and they wonder why it's dry. Remember this step!

Slice and enjoy, and turn your leftover chicken into a delicious chicken salad the next day :)

Recipe was from Martha Stewart's Cooking School, which I HIGHLY recommend if you're a new or semi-pro home cook!


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