Simple Roast Chicken
Serves 3 – 4
Picking up a whole roasted chicken from the supermarket, conveniently packed in plastic with a handle and ready to go, is easy! But it is not safe if you are eating gluten free, considering the spices on there may contain wheat flour, and who knows whatever else. Even if you purchase a plain chicken with nothing on it, often labeled “original,” the chances for cross contamination are pretty high. Beside, a homemade chicken is so much better, much bigger, and you can easily cook two at once, if you want, so you’ll have chicken for later. And less to recycle, too. It’s a “winner-winner-chicken-dinner.”
Prep Time: 55 minutes (10 minutes active time, includes 45 minutes to brine chicken)
Total Time: 2 1/2 hours (includes resting time)
1 (3 1/2 to 4 pound) whole fryer chicken, giblets discarded, trimmed of excess fat
1/4 cup unsalted butter
1 Tablespoon minced fresh herbs of your choice (tarragon, parsley, chives, cilantro, dill)
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 3/4 cups (1 14.5 ounce can) low sodium chicken broth
1. Brine Chicken: In a large pot deep enough to hold chicken, add 2 quarts cold water, 1 cup kosher salt and 1/2 cup sugar and stir well to dissolve. Place bird in water, breasts side down, and place pot in refrigerator. Brine chicken for 45 minutes.
2.Preheat Oven: About 30 minutes after you place chicken in refrigerator, place oven rack in middle position. Preheat oven to 375 degrees.
3. Prep Chicken: Remove chicken from brine and rinse with cold running water. Pat chicken dry with paper towels. Lay chicken in a V rack set inside a roasting pan.
4. Baste Chicken: Stir butter, herbs and half each of the salt and pepper together in a small bowl. Run you fingers under skin of each breast between meat and skin, creating a pocket. Using a spoon, scoop about 1 1/2 tablespoon of the butter mixture into cavity, spreading out to cover breast. Repeat on other side with 1 1/2 tablespoons butter. Rub remaining butter all over chicken skin. Sprinkle chicken with remaining salt and pepper. Pour broth into pan.
5. Roast Chicken: Cook chicken 40 minutes, rotating chicken after 20 minutes. Without opening door, increase oven temperature to 450 degrees and continue to cook about 20 minutes. Rotate bird and continue to cook until the thickest part of the breast registers 170 degrees on an instant read thermometer. (Juices will run clear.)
Know when your goose (or hen, in this case) is cooked!
6. Let Chicken Rest: Carefully insert long wooden spoon into cavity of chicken and tilt to drain juices, being careful not to burn yourself with the liquid. Place another long wooden spoon through the other end of the chicken, and using the spoons as handles, lift chicken off of V rack and place onto rimmed plate. Let chicken rest about 20 minutes before carving (see notes) to redistribute juices.
7. Make Sauce: While chicken rests, make a pan sauce or a side dish.
8. Carve & Serve: Carve according to the notes on page ##, if desired. Enjoy!
