Seattlest: Cook It Up: Roast Chicken

MataHari

Sun, 08 Mar 2009 19:26:35 -0800

I just finished eating the chicken that I made with this method. It turned out delicious, but 1 hour was more than long enough for a 4.5 lb bird. In fact, it was a little too long (at 450) in my opinion. However, I stuffed the cavity with mini lemons cut in half and a handful of (not so fresh anymore) leftover poultry herbs, which made for a very tasty, slightly lemony gravy, which we used over the pan roasted veggies we made at the same time. I also got a bonus chicken chicharrone from the tail fat cooking at high heat. THAT was almost better than the rest of the chicken!

Simonian

Fri, 06 Mar 2009 14:12:43 -0800

Organic free range chickens are 2 for 1 at Central Market in Shoreline this week. Cooked one last night and put the other in the freezer. The bird was awesome. Didn't use this method, though. The amount of salt is, as the author said, unseemly. And therefore also unnecessary.

mattwright

Thu, 05 Mar 2009 12:16:21 -0800

I have found that the quality of the chicken really does make a huge difference. If you can, a farmers market bird is the best. Next up, Trader Joes own brand organic chicken is surprisingly good, and reasonably priced (about half that of a farmers market one). I just simply season the bird inside and out, cast iron pan it, and roast at 425F for about 50 minutes (for a 4lb bird) - until its temp between breast/thigh gets to 165F. The juices in the pan can be separated, and the juice (not fat) can go into a great jus.

jdavin

Wed, 04 Mar 2009 22:00:05 -0800

Cool post! I'm going to try this as soon as I get the chance.

Rachael

Wed, 04 Mar 2009 16:43:19 -0800

Great post, Paul! Roast chicken instructions...indispensable.

Jay

Wed, 04 Mar 2009 16:05:15 -0800

Welcome! This makes me want to roast a chicken immediately. And I agree about the cast-iron skillet. Indispensable. I cooked up some salmon in mine yesterday, just ahead of eating too much chocolate...