CLASSIC ROASTED CHICKEN

APP, ENTREE, SIDE DISH, DESSERT?
Entree
RELATED DISHES
Cuban Black Beans & Rice, BW Standard Salad, Radish Chips
FEEDS HOW MANY?
4, can be scaled up
TIME COMMITMENT?
Anywhere from 3 to 6 hours
FAST, WEEKNIGHT, WEEKEND?
Weeknight/Weekend
STAIRMETER?
The ingredient list is simple, but chickens can weigh a lot
EQUIPMENT NEEDED?
Roasting pan, something big enough to brine your chicken in
WHO I MADE IT FOR?
I’ve made this chicken for a lot of different occasions. A roasted chicken might be my favorite meal (if done correctly). It’s juicy and comforting while not totally heavy. It’s so simple that anyone can do it.

  • Katia’s visit! Katia, Jake, Garrison, Kels, Brandon (there were a lot of other people but I can’t remember them now): there were enough of us that I had to make 3 chickens. Thank god for Kelsey’s convection oven.
  • 3/2/2015: Ashley Deck, Mark, Kelsey- I had been craving roasted chicken all weekend in Vero, so I decided to make it on Monday night when we got back. Since I was on a time limit, I only brined the chicken for an hour. Even an hour makes a HUGE difference I think.

INGREDIENTS
Whole chicken (3.5 lbs)
Onions (1, halved)
Lemon (1, halved)
Bon Appetit’s 4-3-2-1 spice rub (4 tbs salt, 3 tbs light brown sugar, 2 tbs paprika, 1 tbs cayenne)
Herbs (thyme, rosemary, tarragon, whateva)
SALT (lots to brine)

DIRECTIONS

  1. Brine the chicken: In the brining container (I use a giant pot), pour 2 cups water and mix with 1 cup salt and 2 tablespoons of the 4-3-2-1 rub. Bring to a boil and stir until salt is dissolved. Take off of heat and add 2 quarts of ice. When ice has melted, add whole chicken (after you’ve rinsed it) and put it in the refrigerator. Ideally, chill for 3-10 hours. I’ve brined for an hour though and it just is worth it.
  2. Once chicken is nice and brined, rinse it well and then dry it REALLY REALLY well. Rub butter on the skin and some of the 4-3-2-1 rub underneath the skin.
  3. Preheat oven to 385 F.
  4. Place the onions and lemon inside the chicken along with any herbs you feel like adding. Tie the chicken (I never have twine so I use aluminum foil. F&W has some segment where they teach you how to use the chicken’s skin to tie it together).
  5. Place chicken on roasting rack so it’s not drowning in it’s juices at the bottom. Cook for about 1 hour, until chicken registers 185. Let rest for 10 minutes before carving so the juices have time to sink back into the chicken. I like to spoon some of the chicken juice that has accumulated in the pan on the chicken once it’s carved.

BOTTOM LINE: Everyone should know how to make this.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: