How to Roast the Perfect Chicken
Wow your tastebuds with the easiest and juiciest roast chicken.
I’ve wanted to try and then to master the art of roasting a bird for quite some time. I feel like a perfectly roasted meat is the way to prove your cooking chops. or something like that. I took the plunge, I bought a pricy organic, free range whole chicken at Trader Joes. I was ready, nervous but ready. I felt so Michael Pollan, cooking the whole bird. Well minus the killing and slaughtering part, because, I’m sure, he would take the bird through the WHOLE process. Besides, I have no desire to actually slaughter and pluck my own chicken. Epicurious told me that the Thomas Keller way was the one to beat. No fuss, no muss, sometimes going back to the basics is best, also the 700 5 star reviews lessened my anxiety about this choice. Again, very Michael Pollan. Since his recommended bird was the child sized version of mine, I used Ina Garten’s cooking instructions to cook this guy to blissful perfection. Or to hope to at least. I mean you can’t go wrong with that combo, can you? I submit that you cannot. Or so I hope. As a safety (food safety & sanity) precaution, check doneness with a meat thermometer (the breast should be 165 degrees), I didn’t have one so I mutilated my bird pre-doneness by cutting him open to check for pink meat.
- 4-5 lb whole chicken giblets removed
- 2 teaspoons kosher salt
- 1 tablespoon freshly ground pepper
Preheat oven to 425 degrees F
Pat chicken dry with paper towel.
Tress chicken (tie up it's legs with kitchen twine or sewing thread, which ever you have on hand)
Cover skin and cavity with salt and pepper.
Place bird in roasting pan, then in the oven. Cook for ~90 minutes (for a 5 lb bird)
Once bird is done, place on cutting board (preferably one with a well around edge, you don't want chicken juices spreading all over your counter & floor!) Baste with juices at bottom of pan. Let rest for 15 minutes before carving.
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