I have a wonderful secret! I recently discovered how to roast the perfect chicken. Crispy. Succulent. Scrumptious.
Every few months, I have the alarming realization that suppers in my household have lapsed into a dreary rut. Life is busy, and when time is short, I slip into culinary autopilot, relying on variations of the same shopping list week after week, and cyclically preparing the same handful of reasonably nourishing dishes that no-one finds too offensive. Pasta. Tacos. Curry. Pasta. Leftover curry. Pasta… And each time I have this realization, I flap around in a panic, searching for a few more gems to add to my suppertime repertoire.
Suppers should be quick, easy, nutritious, family-friendly, and economical. My latest suppertime gem, hot oven roast chicken, satisfies all of these criteria. Cranking up the oven temp to 425˚F, accelerating the cooking time, and cooking the bird open produces a chicken so perfect-looking that you will want to parade it around in front of everyone before carving it up! The meat inside is succulent and tasty. And even the fussiest little eater in my family loves it!
- 1 5-6-pound all natural, free range chicken
- onion, garlic, carrot, celery, herbs, lemon – whatever is in stock - to fill the chicken cavity
- salt and pepper
- Remove giblets from the chicken cavity, rinse if necessary, and pat dry.
- Fill the cavity with a selection of vegetables and herbs.
- Sprinkle salt and pepper over the chicken and place in an oven roaster or Dutch oven, without a lid. No oil is added to the pot.
- Bake at 425˚F for 1½ hours.
- Rest for 15 minutes before carving.
To make gravy, remove any oil from the roaster and add some water or stock. Stir over medium heat to loosen the brown bits from the base. Mix 2 teaspoons of cornstarch with a little cold water to form a paste, add some soya sauce and/or tomato ketchup, and stir into the gravy to thicken and flavor.
What’s your favorite way to serve left-over chicken? Check back soon and we’ll tell you ours!