i did something scary on sunday night. i roasted a whole chicken. by myself. as in, no one helped me. i had some doubts. i mean, i'm a pretty good cook if i do say so myself, but i don't cook a lot of meat. so cooking an entire chicken was kinda daunting.
roasted chicken with rosemary & lemon
ingredients:
1 whole chicken - i don't know how much mine weighed, but it was basically organic and free range and raised locally.
one lemon, zested & then sliced - from my lemon tree.
3 sprigs of rosemary, chop the leaves from two, keep one whole - from my yard.
about 2 tablespoons olive oil
salt pepper
step 1: let the chicken sit at room temperature for about 30 minutes. remove the giblets from the inside of the chicken (my chicken didn't have them, thankfully) and rinse the chicken. pat dry with a paper towel.
step 2: while the chicken is sitting out, zest the lemon and chop up the rosemary. in a small bowl (or mason jar) combine the zest and rosemary with about two tablespoons, i didn't measure. you don't want the rub too runny.
step 3: preheat the oven to 450 degrees. put the chicken breast side up in a baking dish (or roasting pan if you happen to have one). pull the skin off the meat and put the rub between the skin and meat (this is the grossest part).
step 5: tie the legs together, tuck the wings up and under. i used 100% cotton, white embroidery thread. pull the wings up and tuck them under.
step 6: cook the chicken for somewhere between 40 - 60 minutes, until a meat thermometer says 165 degrees.
step 7: remove the chicken & let sit for 10 - 15 minutes on the cutting board. carve.
success! chicken was pretty much perfect, plus i have enough leftovers for a few lunches & dinners!
1 comment:
Wow, I have never made a whole chicken, I've got to try t out sometime!!
Post a Comment