Roasting a chicken is one of my skills, but the truth is it couldn’t be simpler. I will henceforth disclose the method I have settled on, which includes aromatics, salt, butter, and little else. Now that I’m sharing this recipe – which, for years was the only thing I really cooked well – all I have left in my repertoire of talent is parallel parking, wearing boots, and a very convincing dead man’s float. I feel bereft yet abundantly selfless. Internet, I give you everything. Please enjoy this chicken with lots of buttered, crusty bread, steamed spinach, sauteed mushrooms, and a glass of wine. Roasting a chicken is super satisfying; it will make your whole family happy.
- 1 5 lb chicken
- 1 tablespoon butter
- Bunch of rosemary
- 3 cloves of garlic
- salt and pepper
1. Assemble your cast of characters.
2. Slice garlic. Bash rosemary to release oils. Cut butter.
3. Remove the innards. Rinse the bird in cold water, inside and out. Pat dry really, really well with paper towels, so the chicken won’t steam.
4. Sprinkle the cavity with salt and pepper, stuff it with garlic and rosemary.
5. Tuck pieces of butter under the skin, and rub some all over the chicken’s outside.
6. Truss and tuck. Wings are pinned behind the bird, as if it were relaxing.
7. Use kitchen twine to cinch the chicken, so that it cooks evenly and retains juices. Center the string over the neck, cross over legs and tie in a knot.
8. Rain salt and grind black pepper over the bird.
9. Roast the chicken in a preheated 425 degree oven, for about an hour an a half. Let it rest for ten minutes before you carve.