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Awesome Roast Chicken

on March 4, 2014

I made a roast chicken for dinner tonight less than a week after making the same roast chicken. It is that good.

I followed the “Simple Roast Chicken” recipe in The New Best Recipe cookbook from American’s Test Kitchen. These are the people behind the Cook’s Illustrated magazine. The cookbook is called the “best recipe” because the recipe for each item really is the best way to do it. The test kitchen works out scientifically all the possible ways to roast a chicken, for example, then they figure out the way to roast the chicken that results in the most awesome chicken, and that’s the chicken that makes it into the cookbook.

So, I made it. It was AWESOME! I only did one thing different from what the recipe says: I put carrots in the bottom of my roasting pan instead of a roasting rack.

Here is how you make the most awesome roast chicken you ever tasted ever.

100_20691. Brine your whole chicken. Dissolve 1/2 cup of table salt in 2 quarts water and soak the chicken in the fridge for at least an hour. This is the most important step. Your brined chicken will be tender and juicy, never dry.

2. Put your roasting pan in the oven and preheat to 375. It is important to preheat your pan. I used the deep covered baker from Pampered Chef. But without the cover.

3. Cut up the carrots and melt 2 to 3 Tbsp of butter. Set aside the butter. Put the carrots in the preheated pan and drizzle with olive oil. Get the chicken out of the brine and pat it dry. Rub the melted butter all over the chicken. You can season with pepper. Put the chicken on top of the carrots, on its side so a wing is sticking up.

4. Roast the chicken for 15 minutes. Flip the chicken so the other wing is sticking up. Roast for 15 minutes. Turn up the oven to 450 and flip the chicken on its back, breast side up. Roast until done. For a 3 1/2 pound chicken, 20 to 25 minutes more. For a 4 1/2 pound chicken, 35 to 40 minutes more. Meat thermometer stuck in the fat part of the leg should read 160 to 165.

5. Get the delicious crispy golden chicken out and rest it on a cutting board for 10 minutes. You can keep the carrots warm in the oven while you fix the rest of the sides and set the table. Carve the chicken at the table and prepare to enter chicken bliss.

6. You can shave more meat off the carcass to make sandwiches later, or to put in tacos. The carcass will make a killer chicken stock. Don’t throw it away!

The only criticism I have with this recipe is it results in flabby back skin, but since no one really lines up to get the back off a roast chicken, I’m willing to overlook this.

Please promise me you will make this chicken for your family. That is all. Thank you.


6 responses to “Awesome Roast Chicken

  1. Kathy Schwager says:

    Sounds tasty! I will have to try it next time David and Isabel are here for dinner. It takes forever for a whole chicken to get eaten with just the two of us.

  2. Rebecca Wood says:

    I’m getting into cooking. I’ll have to surprise Neil with this one night. 🙂

  3. Daphne says:

    I will have to try the brining. I do the same, but put potatoes, celery, onions and carrots in the bottom and around the sides and have a one dish meal. I like to add a little of the pampered chef Rosemary seasoning to mine. Yum!

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