Last night for Chris' and my dinner, I roasted a whole chicken I got from our meat farmer. It's so incredibly easy to roast a chicken but the key is to have good, easy seasoning.
The best seasoning I've found is Olde Thompson's Poultry Seasoning. I got a free sample 2 years ago, while working for Crate and Barrel, and it's delicious! And it lasts a really long time! I'm going on 2 years with the same bottle of seasoning and it's not even half way gone.
How to roast a chicken: wash the bird and pat it dry with a paper towel. Brush olive oil on the outside of the bird to help seal in the juices. Then grind this poultry seasoning all over the outside of the bird. I also sprinkle on some freshly ground pepper.
You can stick an onion or some garlic into the cavity of the bird but I've found that Olde Thomspon's seasoning is fine on it's own.
Heat the oven to 450 degrees and put the bird in there (with the legs on top and pointing to the back of the oven) for 20 minutes. This will sear the skin and help trap the juices, which makes for very moist chicken. Then lower the temperature to 350 degrees and cook for another 50-60 minutes (depending on the size of your bird).
Bon Appetite!
2 comments:
you are going to make me such a good cook!
i will try!! i heart cooking
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