Good Eats: Lemon/Basil Roast Chicken with Root Veg

Ah chicken, the ultimate food. It goes with almost anything, aside from dessert (there are some lines I just won’t cross), and there’s nothing I love more than roasting a whole chicken. I used to shy away, thinking it was difficult to get it right, but it really isn’t. I’ve accumulated a few tricks up my sleeve over the course of learning how to rock the roast chicken and I’d be more than happy to share a few of them with you.

But Mandy, why the hell would I not just buy chicken breasts, they come pre-skinned, pre-boned and well it’s just chicken…

FLAVOUR! You’re missing out on all the goodness that comes from the skin and bones. You also lose out on the ability to make stock, which I love doing with my leftover carcasses. (If you aren’t making stock just yet, toss all the extras in a large freezer bag and save it for when you have time.) I personally find making a roast chicken way easier than cooking chicken breasts, you prep it, toss it in the oven and walk away for an hour. Good for those days when you have things to do around the house.

Here’s what I ended up doing with the chicken.

IMG_4900

BRINING!!! Rarely do I make poultry without letting it soak in a bath of spices, salt and sugar. This process makes the meat unbelievably moist and tender. I normally let my chickens soak in a water bath overnight in the fridge… I’ve also parked the chicken in brine from frozen, which serves dual purposes. *(We’ve also had great luck brining turkeys…)

IMG_4905

STUFFING!!! Not with carb filled stuffing, but with flavour. I usually fill the cavities of the poultry with citrus, onion and herbs. This time was lemon and basil. Also, taking the time to jam whatever you’re using under the skin, leaves for a beautifully finished product.

IMG_4906

ROASTING!!! One pot wonders are always a good thing. The veg on the bottom will be flavoured by the chicken drippings, and well, there’s less pots and pans to wash. The veggies also keep the chicken elevated, to allow for better air circulation.

IMG_4908

Et voila! This is what we ended up with. Beautifully roasted chicken, ready to be consumed.😀

Noms!
Chef-In-Training Mandy

One comment

What's on your mind?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s