After Googling and searching through FoodNetwork.com for ideas, we decided to go with something similar to this recipe by Ina Garten. We didn't have all the ingredients on hand necessarily, or want to stick to the instructions exactly, so as usual made the recipe our own.
First, Hubby removed the giblets and chopped some other parts off, then he seasoned the cavity with salt and pepper before stuffing it with a chopped up lemon and an entire head of garlic which was cut in half. Next, he brushed the bird with melted butter and added salt and pepper to the outside.
It was now time to tie it up so that the aromatics wouldn't fall out and the wings wouldn't burn during cooking.
After that, all we had to do was place the bird on top of the bed of vegetables that we had previously chopped (6 carrots, 2 potatoes and 1 large onion), and put her into the 425-degree oven.
About an hour and a half later, everything was golden brown and delicious:
We stood there and devoured the wings like animals (lol) while Hubby chopped up the rest of the bird for later consumption. We ended up with enough chicken pieces and roasted veg for at least 4-6 meals, plus bones/carcass/giblet parts from which to make stock later on. All of this for the price of one whole chicken (about $4.50), six carrots, two potatoes, an onion and a lemon. Score. :)
I think for our next roast chicken adventure, I will stuff it with my Magic Stuffing. Yum!
This is essentially how I make a roasted chicken. Another yummy addition to the aromatics inside the bird are a cut lemon, and for the veggies beneath the bird, some fennel bulb, sliced. Some fresh sprigs of thyme and you're good to go. YUM! We love roasted chicken here in this house!
ReplyDeleteWe did put lemon in it. Yum!
ReplyDeleteFennel sounds like a wonderful idea. I will try that next time! :)