Monday, January 26, 2009

roast chicken 101

Basic Roast Chicken. Simple, Delicious and Frugal....

Preheat the oven to 435 degrees....
get yourself a couple 4-5 pound whole chickens.

Today I made three for the photo shoot recipes, and in this photo they look sort of like pets.

Pale, fleshy, headless pets.
Rinse the chickens in cold water in the sink and pat dry.

Tuck them breast side up into a dish or shallow roasting pan just large enough to hold them. Sprinkle liberally with kosher salt and fresh cracked pepper.

Roast for 1 hour and ten minutes.
Chicken is done when legs move easily in their sockets when you wiggle them, and all juices are clear yellow without any traces of pink.
If you tip a chicken up by shoving a wooden spoon up the open end, the juices will run out and you can check the color.

If the juices show traces of pink, put them back in the oven for another 10 minutes.

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