Let’s reclaim the lost art of roasting a whole chicken! It seems whole birds are reserved for Thanksgiving only. Well, it’s fall, and hot-from-the-oven food will go a long way on a cold night. Try these yum-o-licious tips!
1. Always rinse your bird thoroughly in cold water before seasoning.
2. A roasting pan with a wire rack that keeps the bird from resting in it’s juices will ensure crispy skin all over. You can also use a slotted broiler pan for smaller birds.
3. If serving with roasted veggies, cook veggies in a separate pan. You’ll get crisper edges and the veggies won’t over cook and turn to mush in the chicken drippings. Also, your vegetarian guests will thank you!
4. Let your chicken rest before slicing. Early slicing causes the juices to run right out, making everything dry and bland.
Simple Savory Herb Rub
2 tsp herbs de provence
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt
1 tsp black pepper
1/4 Cup Olive oil
Whisk seasonings together with oil. Rub over washed and dried chicken. Remember to season inside the chicken, under the legs, and under the wings. This rub will cover a 5-6 lb chicken. Tie the legs together with hemp twine or cotton butcher’s twine.
Place in 400 degree F oven on lowest rack. Bake for 80 minutes or until all juices run clear and an instant thermometer measures and internal temp of at least 160 degrees F.
Transfer chicken to cutting board to rest. Transfer pan juices to stove-top safe pot if your roaster is not stove-top safe. Cook over medium heat. Sprinkle in 1-2 TB flour and whisk to make a roux. Add 1 1/2 Cups herb or chicken stock, whisking constantly. Transfer gravy to serving dish then begin to carve chicken.