Roast Chicken 🐔 🍗

There are so many roasted chicken recipes out there it is hard to keep track.  The first mistake people make is that they think a chicken is a chicken and nothing could be further from the truth.  The mass manufactured chicken roasters in the supermarket are grown way too big and become way too tough.  Look for the 4 to 5 pounders at your local butcher that come from a farm.  I just roast with a healthy dose of salt and pepper as you want the cooking environment in the stove to be as dry as possible to get a crispy skin and a juicy bird. You can sprinkle a fresh herb of choice, usually thyme or rosemary.

Here is master chef Helene Cooper showing off her roast chicken:

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  • One 4-5 pound farm-raised chicken for every 4 guests, depending on appetites
  • 2 tablespoons of chopped thyme or one tablespoon of chopped rosemary
  • Kosher salt and freshly ground pepper

The Tools

  • Roasting pan or baking sheet
  • Twine
  • Meat thermomoter

Making It

  • Rinse the bird(s).  This is controversial as some say you create a biohazard around the sink when you wash them but I still do.  Just be mindful of the spray.
  • Pat dry with paper towels, inside and out.
  • Put a tablespoon of kosher salt and 1/2 tablespoon of cracked pepper on the inside the truss the legs. Fold the wings underneath the bird.
  • Evenly sprinkle a tablespoon of salt and 1/2 tablespoon of the pepper on top.
  • Let sit for at least and hour in the refrigerator or up to 12 hours.

Time to Cook

  • Set the oven to 450 degrees
  • Put the birds in with the rack on the middle setting
  • Roast for an hour, it will be done when the bird reads 165 degrees
  • Remove from oven and let rest for 15 minutes before carving
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Chicken dinners are a big hit, easy to do and a great comfort food.

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