Friday, July 20, 2007

My Roasted Chicken

sorry my dear blog.
but the lack of comments on this blog has made me less motivated to blog on the daily basis.

And now the recipe for my roasted chicken is one week old.
I hope I remembered the proportions correctly in my head.
forgive me my poor poor blog = /

Roasted Chicken:

Ingredients:
- 1.5 tbsp salt
- 1/2 tbsp garlic salt
- 1/2 tsp Lawry's seasoned salt
- 4 gloves of garlic, smashed/minced.
- 1 tsp basil
- 1/2 tsp any other herb of your choice
- 1/8 tsp black pepper
- 1/8 tsp red pepper flakes
- medium whole frying chicken - washed, gutted, buttcheek-fat trimmed off.
- 1 tbsp butter
- 3 gloves of garlic, whole

Preparation:
1) Wash out chicken, remove giblets
2) de-fat butt cheeks
3) Wrap chicken in paper towels, place in tightly sealed bag.
4) Let chicken dry overnight in refrigerator.
5) Next day, remove chicken from refrigerator.
6) Combine first 8 ingredients in a bowl
7) Rub the mixture all over the chicken.
8) Feel out the chicken, make sure you get the mixture all over and under every inch of skin and under every crevice. Rub mixture inside the cavity of the chicken also. Then stuff whole garlic cloves up her butt.
9) Let chicken marinate overnight, or for 1 day, or for 2 days... etc. The longer you wait, the more tasty it is. In my case, I actually forgot about the chicken, so the chicken marinated for a good 5 days or so.
10) When you are ready to bake the chicken, take out a baking pan, and line it with foil.
11) Preheat oven to 325 degrees F.
12) Place butter in baking pan, and let butter slowly melt in baking pan in the oven, when the oven is preheating.
13) When butter is melted, place the chicken in the baking pan, breast side up.
14) Roast chicken breast-side up for 1 hour.
15) After the 1 hour mark, turn the chicken over, and roast the chickn back-side up for another hour.
16) After that hour is up, take chicken out, cut a hole into the thickest part of the chicken. Juices should run clear. If not, then put chicken back in the over for another 5 - 10 minutes.

Enjoy!
Serve with rice and lemon slices.


Here is a picture of the finished product!



















The chicken was perfect: crispy skin, juicy & moist, and the meat just fell right off the bones.
You can see my fork and knife, ready to dig in!

1 comment:

Grace said...

I loved the chicken! And I take credit for introducing you to the method of roasting, although you definitely add your own twist and creativity to it! p.s. great picture too.