Roasted chicken
Who among us-excepting our vegetarian friends, of
course-doesn't love the taste of a freshly roasted chicken? The smell alone is
enough to make your mouth water. The good news is that it's one of the easiest
dishes to prepare. The bad news? It's one of the easiest dishes to mess up.
It starts with the choice of bird. Your best bet is a
roasting chicken as opposed to a fryer. Because it's older, the roasting
chicken is usually larger and has more flavour. It also tends to have a higher
fat content, allowing for a moister bird, despite the relatively long cooking
time.
While the oven is preheating to 375 degrees, wash the
chicken inside and out using cold, running water. Pat it dry and stuff it with
parsley, roughly cut lemon grass, lemon pieces, garlic and a peeled onion, cut
in half. Then, slide butter up under the skin.
You may want to secure the legs by either tying them up or
threading them through a small incision you cut in the skin. Put the chicken
into a roasting pan, breast side up, and place it in the oven for 1.5-2 hours,
depending on the size of the bird. IMPORTANT: Make sure you baste in its own
juice every 30 minutes to ensure a nice, golden colour and wonderfully crisp
skin.
To check doneness, place a roasting fork or a bamboo skewer
in the leg joint and turn the chicken so its juice flows. Once the juice runs
clear, it's done.
Finally, it's important to let the chicken rest before
cutting it. This way, the protein will relax and the juices will redistribute
themselves making for a beautifully moist and tender bird.
Amitiée gourmande
Chef Marc
