Roasted Chicken
This recipe is interchangeable with turkey; this is actually the recipe that I make for the Thanksgiving Turkey! The key to roasting any meat, especially poultry is after removing it from the oven you have to wrap it tightly in tinfoil and let it rest for 20 minutes; no more no less.
Serves (depending on the size of the bird)
Chicken or turkey (fresh, not frozen)
Lemon, cut into quarters
Garlic cloves, peeled and left whole
Onion, cut into chunks
Tons of fresh herbs; basil, parsley, sage, thyme, rosemary
Butter at room temperature
Coarse salt
Pepper
– Preheat the oven to 375
– Rinse the chicken/turkey and pat dry.
* Make sure you remove the plastic holding the giblets and neck stuff!
– Season the inside cavity with salt and pepper.
– Stuff the chicken/turkey with the garlic, onions, herbs and lemon.
– Coat the chicken/turkey well with butter (this will keep the skin from burning)
– Season the chicken/turkey liberally with coarse salt and pepper.
– Roast the chicken/turkey breast side up and according to the weight; about 30 minutes per pound for a fresh chicken/turkey.
– Wrap the chicken/turkey tightly with tinfoil and let it rest for 20 minutes.
– You’ll know the chicken/turkey is cooked when you pierce the skin in between the thigh and body and the juices run clear. If using a meat thermometer the temperature should not be below 170 F, some people say 165 but just to be safe; go with 170.
Notes:
1. The cooking time depends on the size of the bird; about 30 minutes per pound at 375 F.
2. I have also put celery in the cavity of the bird; the idea is to stuff it with aromatics.
3. Yes; butter, you don’t eat the skin!
4. If the chicken/turkey is browning too quickly loosely lay some foil over it (Martha Stewart uses cheesecloth, I’ve never seen cheesecloth in my grocery store).
5. Baste the chicken/turkey about every 30 minutes
6. Letting the meat rest for the 20 minutes makes the meat exceptionally juicy; skipping this step can ruin your feast.
7. I made this for my friend the other night and we had half a chicken left over! A good guide when deciding how big the chicken/turkey should be is about half a pound per person.