(Note: SKGR is starting up today with a new concept called FOOD. From recipe, to market, to kitchen, to table, she's going to be providing tips and resources to keep the home fires burning and good food on your table. As with every post, comments and additions are welcome and add to the stew.)
One of the pleasures of knowing a little bit about cooking is that friends often call me for help in the kitchen. One of the most common inquiries I get is "how do I make a simple ______?" (Fill in the blank with things like tomato sauce, apple pie, risotto, salad dressing, roast chicken.)
Knowing how to prepare a basic recipe like a roast chicken is infinitely useful. Once you master the technique, you can begin to add your own flourishes. This is the best way to learn how to cook.
Although I have done some professional training, I can say I've learned the most from experimenting on my own.
This week, in honor of the damp spring weather, let’s try a basic roast chicken recipe.
Get inside, bundle up with your honey or a friend, and start with this simple recipe. If you've done it before, begin to experiment with herbs tucked under the skin, stuffing the cavity, or different marinating and brining techniques.
For the rest of you, start simple. Some of the finest cooking is done with few ingredients. Let the quality of the food speak for itself.
A word about meat: consider buying an organic, small-farm raised chicken. These days it is easy to find meat that is raised by caring farmers instead of the industrial, commercial meat found in most grocery stores. In New York City try Fairway, Citarella, LifeThyme, the larger farmers markets (Union Square, Grand Army Plaza), and many local butchers.
I hope you enjoy this chicken. If you'd like to share your own tips, flourishes, questions, or requests for other recipes and techniques use the comments section. skgr
Simple Roast Chicken
1 whole organic roasting chicken, 3- 4 lbs.
1 yellow onion, sliced cross-wise, 1/2" thick
salt and pepper
Position rack in bottom third of oven and pre-heat to 425.
Clean chicken and pat dry, inside and out. A wet chicken will cause it to steam instead of roast.
Season with plenty of salt and pepper.
Cover and place in refrigerator, up to 24 hours ahead of time. The extended refrigeration is an optional step. You can also move directly to the roasting.
Place onion slices on bottom of roasting pan and place chicken on top of onions, breast side down.
Fold wing tips under and tie legs together loosely with kitchen twine (or unwaxed white dental floss).
Roast in oven for 20 minutes.
Flip by putting a long fork in the cavity and gently turning the bird so as not to tear the skin.
Continue to roast until knife inserted in thickest part of thigh produces clear juices, or thermometer registers 180? - about an hour, depending on size of bird.
Serves 4 for dinner, 2 for dinner, and lunch the next day, or 1 for dinner and several lunches this week.
I realize this is a simple roasting recipe but just as easy and yummier try....adding some goat cheese and sage under the skin. Makes for a juicy roasted chicken. Put extra sage, lemon slices and rosemary into chicken cavity.
That all sounds delicious! I think that learning to use the kitchen - no matter how small or ill-equipped(like mine) is a great way to enjoy the apartment. I can easily imagine the aroma of this recipe, and the one with additions by Keely, filling up my apartment and making me want to stay in for the night.
I definitely think learning to cook a few staples can make a difference on your quality of life and finances. On the weeks that we cook, we end up saving quite a bit of money and we eat better. I know not everyone likes to cook (or chop, or mix...), but the benefits are undeniable.
And a recipe that provides for more than one meal is a winner in my book!
For recipes like this we have been buying these Glad Tupperware containers that have little TV-Dinner inspired divisions. We are able to put leftovers aside in pre-proportioned quantities for our daily lunches. Having the right container has increased the times we bring our lunches-
FOOD could be the inspiration a possible new contest...
We make "Blasted Chicken" in our house all the time. Tip - for those of you in smaller households (like ours), you can use this dry chicken/lots of salt & pepper/high heat technique with bone-in, skin-on chicken parts. Instead of a roasting pan, use a cookie sheet w/ a rack on it. The rack permits the fat to drip off the chicken, resulting in super crispy skin, moist chicken, and fewer calories. We blast at 450 for 45 minutes for bird parts.
OK - I have to admit that when I first read "blasted chicken" it made me think of the recipe my friend affectionately calls "beer butt chicken" - the one with the open can of beer in the chicken then onto the BBQ where I am guessing the beer heats up and bastes the chicken? I know - sounds weird - but it's supposed to be really good.
skgr -- will you do a couple of vegetarian [or meat-optional] recipes down the line? I'd love to know what to do with seasonal vegetables or how to make a really good couscous...
Beer Butt chicken.....that's an *empty* beer can, wherein you insert the can and stand the chicken up on the grill.
I like to marinate my chicken with vinegar, italian dressing and chopped garlic.
And season with Adobo, Sazon, Garlic powder, some lemon and herbs. It comes out great.
I am pretty sure BeerButt chicken was with a full can of beer. At least, that's how my cousin prepares it.
As for roast chicken, rub butter in your hands and then all over the chicken before you season it and you absolutely can't go wrong and gives the chicken a nice color--salt, pepper and rosemary. yum! Lawry's seasoned salt, pepper, onion, garlic powder, a half onion and bay leaf or two inside. more yum! throw some potatoes and baby carrots in the roasting pan with some more seasoning. also yum! (just spray some pam on the pan first to prevent burning.)
what does slicing cross-wise mean for the onion? keeping the rings intact, or slicing through the rings?
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this recipe just saved my life.
im making dinner for the boyfriend, bought a whole chicken and had no idea what to do with it...
now i do!!! :D