Classic Roast Chicken

Classic Roast Chicken

So easy and everyone should know how to do this. If not for entertaining (which we’re not doing a whole lot of these days….let’s face it) but for economical reasons in order to keep ourselves fed at a reasonable price. You’ll never regret learning how to do this. It’s so much cheaper to roast a whole chicken then buy individual pieces! Your grandmother would be proud! Trust me!

INGREDIENTS:

-        1 whole chicken

-        1 tbsp Paprika (smoked or regular)

-        I tsp of fresh thyme or rosemary or a combination of both (or 1 ½- 2tsp tsp if using dried)

-        ½ tsp salt

-        ½ tsp pepper

METHOD:

Preheat oven to 385 degrees

Remove chicken from packaging and pat dry with a paper towel. If you are able to put on a rack on top of a larger plate, prick the skin with a fork all over and leave uncovered in the fridge overnight that would be even better (this will ensure a nice crispy skin – this is a similar practice that I use with duck to get the best crispy skin) but if time is short – don’t worry. Just ensure the skin is dry.

In a small bowl, combine Paprika, Thyme, Salt and Pepper.

Rub chicken with paprika/thyme (and/or rosemary)/salt/pepper blend making sure to cover all areas including legs and wings.

Place on an appropriately sized rack with a slightly larger pan below to catch any fat drippings.

Place on middle rack of oven and let cook for 30min.

Turn pan holding the chicken 180degrees and continue to cook for an additional 15-20min.

Remove from oven – cover with aluminum foil and let rest for 15min – NO PEEKING!

Remove foil – to ensure proper doneness – check the meat between the base of the leg and body of the chicken. If it looks or runs pink in colour when poked with a knife don’t be afraid. If the majority of liquid is clear just let it rest for an additional 5-10min. If appearing raw or really bloody return to oven for an additional 10min and then let it rest again (and when able, consider getting your oven checked by a professional to ensure that it is calibrated properly!). Unless unusually large, an average sized whole chicken (1lb +/-) should cook fully in slightly less than an hour (not including 20min resting time).

Carve/portion by cutting away the legs first. Push them out to the side so that they pop out of their socket and this will make them easier to cut away. Follow the shape of the leg (including the small portion along the back) and set aside.

Next – cut down just to one side of what you can feel to be the center breast bone. Follow the bone on a slight angle with your knife. You’ll see the rib bones still attached underneath the meat that you are cutting away as you go. You can either cut away or include the wing with this portion.

Full legs can be cut into thighs and drumsticks by cutting at the joint.

The breast can be cut in two (cutting horizontally across the breast into 2 equal pieces that are somewhat square – not lengthwise making them long thin strips).

Depending on how you carve your bird will determine how many servings you will get. You could have 4 pieces (2 breasts, 2 legs) or you could have 8 (2xbreasts cut into 4 pieces, 2 thighs, 2 drumsticks.). It’s up to you.

Leftovers make great soup, additions to salad, or reheated as-is in the microwave for 1min.

*Save the bones to make homemade bone broth (aka Stock) in a large resealable plastic bag in your freezer when ready!