I’m now on day 23 of blogging every. single. day. And let me tell you! It’s getting old. But I will persevere! Onward to the end!
So remember a few days ago when I said I was going to cook a whole chicken for the first time? Well. Are you ready? It was fantastic! I was a wee bit put off by it at first – that’s a whole lotta bird to screw up if I get it wrong! But really, it was fine. As usual, I underestimated my abilities and overestimated how complicated it would be. *sigh* I pulled out my trusty Joy of Cooking and consulted with the Rombauer/Becker family and decided to do the turn-the-chicken-over method, thereby theoretically ensuring a nice moist breast and fully cooked thighs. (Mmm…chicken porn.) So it goes like this – wash and dry the chicken, rub it with salt and brush it with melted butter. Stick it in a shallow roasting dish on its side, roast for 15 minutes or so, turn onto its other side, roast for another 15 minutes or so, and then finally lay the little gal on her back and roast for another 15-30 minutes, depending on how busty she is. We had a moist, fully cooked chicken that tasted like heaven. M said it was the best breast meat he’d ever had. Of course, the fact that it was a local, pasture-fed chicken sure didn’t hurt. So to all you potential chicken eaters out there who are afraid of roasting a whole chicken – never fear, I tell you! You can do it!