As the weather gets more blustery, and the economy more crappy, it's time for the ultimate in comfort foods: the Roast Chicken. For me there is nothing more satisfying than a good roast chicken when all you want to do is build a fire and curl up with a good book (or a good cable TV show). Yet, as many chefs will tell you, there are easier kitchen tricks than roasting a perfect bird, it can be a challenge to get the skin crisp while keeping the meat juicy. Here's my version:
Serves 6-8 (Entrée Portions)
Fresh Chicken, Seasoned with Kosher Salt/Fresh Pepper
& Fresh Thyme and Parsley Sprig under skin 3# Whole
Kosher Salt 2 Teaspoons Appx.
Freshly Ground Black Pepper As Needed
Preheat oven to 475˚. Rinse chicken with cold water and THOROUGHLY dry with paper towel. Put a thyme sprig under skin of each breast section. Season completely with salt and fresh black pepper. Refrigerate for 30 minutes if time allows.
Preheat a heavy bottomed skillet or roasting pan on your stove and heat until hot. Wipe and moisture from chicken and set it breast side up in hot pan. Place in center of hot oven and bake for 30 minutes. Turn the chickens onto breasts and roast another 30 minutes. Check to see if chickens are cooked, using thermometer or twisting leg sections (turn easily=done). Remove chicken to a plate and allow to cool. Drain juices from roasting into a clear measuring cup and refrigerate. Place skillet on stove and deglaze with water over medium high heat. Strain and mix with juices from roasting (minus the fat). Refrigerate for 10 days or freeze for 3 months.