This post was shared at Real Food Wednesday on Kelly The Kitchen Kop.
It took me 32 years to figure this out, but I did it. I can roast the perfect chicken (or two), and it's the easiest technique EVER!
I don't like fancy chicken. I like a good, barbeque-type roasted chicken. My family likes dark meat, because it's so yummy and juicy, and this method that seals the skin and keeps the juices contained so that even the white meat is almost edible. At the very least, it can be used on salads or in soup afterwards. And then, of course, you have a tasty carcass to use for stock. Do not throw out that carcass! I'll get around to stock in the next few days.
Two chickens I picked up yesterday from my local egg lady.
Washed and ready for flavouring!
Spiced and waiting for their turn in the oven.
My spice mix.
My little chickens, roasting happily in the oven.
Done and ready to EAT!
The potatoes, which are incredibly tasty because they've been roasting in all that scrumptious FAT.
All you need is a chicken or two (organic, pastured, if you can find them), some barbeque spices, a roasting pan, an oven and you're good to go! If you have potatoes, carrots, rutabaga, parsnips, all the better, as you can roast the veggies in the juices at the same time using the bottom of your roasting pan.
Ingredients:
1 or 2 or even 3 medium sized roasters.
1 BBQ spices, either purchased in a pack, or made using equal amounts of sea salt, sugar, garlic powder, onion powder, black pepper, cayenne pepper, coriander, thyme and cumin. I prefer to buy it premixed as I have an organic spice brand I like.
If you plan on roasting veggies in the chicken juices, you'll need about three medium potatoes, 2 large carrots, and a mix of whatever other veggies you can squish into the bottom of your pan.
Instructions:
• Preheat over to 395°, on the roast setting if you have one. A short high heat exposure crisps and seals the skin.
• If you will also be roasting root veggies, clean and cut them up into large chunks and arrange evenly in the bottom of your drip roasting pan.
• Wash and pat dry a decent sized roaster (chicken).
• Position roasters on your drip roasting pan top tray.
• Dust liberally with your barbeque spices.
• Pop the whole setup into your oven, on the bottom rack.
• Set your timer for 20 minutes.
• When the timer goes off, drop the temperature in the over to 325°.
• Set the timer for another hour and 20 minutes.
• Once the timer goes off for the last time, puncture the now crispy skin in a few places and see if the juices run clear. If they do, you are good to remove and enjoy! If the juices are a bit bloody, pop the chicken back in for another 20 minutes.
Enjoy!
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