I was able to pick up a whole organic chicken at the supermarket yesterday. It was marked down. That’s why I like shopping early in the morning. The butchers have gone through and put the money off stickers on items that are close to their due date.
But if you’re like me, it can sometimes get boring making a roasted chicken again. I’m always looking for ways of making it different and fun. Luckily, I found Ina Garden’s recipe, and it looks perfect.
Check out the video here
Things I Learned
I’d heard about patting dry poultry but never knew why. I figured it was just after rinsing it off that you’d want to dry it a bit before salting.
I also loved learning an easy way to truss the chicken. The answer is simply. You don’t want it to look like it’s in bondage. And the reason why you truss poultry is so they roast more evenly.
Finally, making a pan sauce is so easy. I learned how to do that in a Craftsy course and forgot.
I guess I’d better buy some more onions. She calls for Spanish onions and says they’re sweeter. I figure that Vidalia or Maui onions will do just as well.
Make It A Meal
I may add in some potatoes with the onions and lemon to round out the meal. I’d quarter small potatoes so they’d get that nice crispy texture along with the carmalized onions.
You could also toss in parsnips, carrots, Brussels sprouts, sweet potatoes and butternut squash.
What’s your favorite way of roasting a whole chicken?
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