Sunday, September 26, 2010

recipe #36: roast chicken

recipe #36: roast chicken

Roast chicken is ubiquitous; it can be bought anywhere and not too costly. Because of this, it seems like there is a piece of chicken in everyone's hands. However, it's not easy to acquire organic chicken. If you want organic foods, you will have to go to a specialty shop or restaurant. Whenever we want organic chicken, we have to cook it ourself. We do not use the traditional method of pasting the butter on the outside. Instead, we put herbs and butter under the skin and a lemon stuffing, which give a fresh taste. It's not easy to get this taste in fast food restaurants.


1. 1 chicken
2. 2 bunches of thyme and rosemary sprigs, divided
3. 1/2 stick of butter, softened
4. 1 1/2 tsp. salt and 1/2 tsp. pepper, divided
5. 2 cloves of garlic, minced
6. 1 lemon, cut into quarters

1. Preheat oven to 425 F.
2. Rinse chicken with cool water, inside and out, and pat it dry with paper towels.
3. Divide the herbs, chopping half of them and keeping the other half whole.
4. In a small bowl, mash the softened butter with the chopped herbs, minced garlic, 1/2 tsp. salt 1/8 tsp. pepper until combined.
5. Lift the skin of breast side and stuff the butter mixture under the skin.

6. Rub remaining salt and pepper over the outside of the chicken.
7. Stuff the lemon and remaining herbs into the cavity.
8. Tie the legs together with kitchen twine to retain its shape.
9. Place the chicken breast-side up in a roasting pan, and roast for 50-60 minutes.
10. The chicken is done when an instant-read thermometer reads 165 F, or when a stick inserted into the thickest part of the thigh comes out with clear juice.
11. Remove the chicken to a plate. Remove the twine and stuffing, and serve.


1. You can adjust the amount of salt and pepper to your liking.
2. Every oven is different, so you must make sure that the chicken is well done.
3. A spoon is very useful in lifting the skin, since it is curved and less likely to tear the skin.

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