A Second Course

So succulent, so satisfying, sooooo easy!!!!  Just follow these few simple steps and you are on your way to a perfect roast chicken:

1) After cleaning the chicken, pat it dry.  I also like to truss the chicken which allows the bird to cook evenly, retain as much moisture as possible and improve the overall appearance.

2) Season the skin with salt and pepper. Stuff the cavity with your favorite herbs (I also like to add lemon slices) and salt and pepper. If you put the herbs directly on the skin they will burn when roasted at such high temperatures.

2) Since the dark meat takes the longest to cook, I like to sear each side of the chicken on the thigh/leg in a pre-heated very hot (oven safe) pan coated with oil.

3) Place the seared chicken directly in the oven and  cook at 375-400 degrees (F) for 15-18 minutes per pound, rotating the chicken at least 2 additional times (second thigh side up, ending with the breast side up).  This will help prevent the breast from overcooking.

4) Add your aromats (onion, celery, carrot, garlic) to the bottom of the pan about 10-15 minutes before the bird is finished cooking.

5) You will know the chicken is cooked when the joints become very loose and the juices run clear with no blood. An instant read thermometer inserted into the thickest part of the thigh should reads 165 degrees as well.

Cover loosely with foil if you see that it is browning too much.

Deglaze the bottom of the pan with water, wine, or stock to make a nice pan gravy. Thicken with a cornstarch slurry or roux if desired.