We don't like a lot of seasoning like thyme or rosemary so it really is quick. It was falling off the bone by the time I cut it and ummmm...it was super moist.
Ingredients
- One 5lb chicken
- salt and black pepper (I don't use to much pepper)
- 4-5 clove
- 1/2 small onion
Preheat the oven to 450°F. Rinse the chicken, dry with paper towels.
*Great new tip that I just learned. The less it steams and the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is simple. You can see how just by looking trussing up online. Basically you just take twine and tie the legs together, like in my picture above and tuck the wings under. It was so tender when I took it out that the wings were pulling away from the bird. When you truss a bird, the wings and legs stay close to the body and keep it from drying out. It also helps the chicken to cook evenly. It just looks nicer too.
Now, salt the chicken - I like to put a lot of salt all over the skin of the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin. When it's cooked, you should still be able to make out the salt baked onto the crisp skin. You can also season to taste with pepper but I don't.
Place the chicken in a roasting pan and put the chicken in the oven. I usually baste my chicken with butter or the birds juice - but I didn't this time. Like I said I didn't want steam at least for now. I want it to be as dry a heat as possible. And basting it would only create steam, which I don't want. I decided to use some of the dripping to baste the bird the last 15 mins. Roast it until it's done, approximately 1 hour. Baste once again and remove it from oven and let it rest for 15 minutes on a cutting board.
HAHAHHAHAHAAHAH I think that is a photo worthy of going viral! :)
ReplyDeleteRecipe sounds GREAT!
xoRebecca
LOL!!! Now that is funny! I would sleep with one eye open!
ReplyDeleteBlessings
Linda
That is hilarious! They totally look mad!
ReplyDeleteFunny picture! Love the recipe. Thanks for sharing. Hugs and blessings, Cindy
ReplyDeleteI am going to dry my bird from now on, I always thought like you, that it would be more moist. I would guess the same would be true for turkey. Thanks, love your blog!
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