VID: WINNER WINNER CHICKEN DINNER ETC
Alright Braisers. We're gonna keep this short and simple. You need to know how to roast a chicken. Period. Julia Child (or was it Meryl Streep? Maybe both, god willing) once said that the true sign of a chef's skill and prowess was NOT by how well they could make complicated haute cuisine, but by how well they could roast one of the cast members of Chicken Run. Just kidding! Can you imagine roasting one of those clay-mation models in the oven? Disgusting.
There a million different ways to do this. The main variation here is the prominence of a cast iron skillet. IF YOU DO NOT HAVE A CAST IRON SKILLET, GET A CAST IRON SKILLET. Thank you! Check out the video above, then get roasting! We've made it v v easy for ya. You're welcome.
ROAST CHICKEN GOODNESS
(h/t to Mark Bittman. Love u Mark)
TIME: ONE HOUR
SERVES: 4 OR YOU JUST EAT IT ALL FOR YOU
- One WHOLE CHICKEN, 3-4 lbs, trimmed of excess fat!
- Olive oil!
- Salt AND Pepper!
- Get out your cast iron skillet!
- Place the cast iron in the oven, and heat the oven to 500 degrees (hot hot hot!)
- Rub the chicken with oil (and if you want, garlic), and sprinkle away with salt and pepper!
- When the oven is HOT HOT HOT, be v v careful and take the cast iron out of the oven. Carefully put the chicken (BREAST SIDE UP) in the cast iron skillet.
- Put the chicken back in the oven and roast for 15 MINUTES, THEN turn the oven down to 350 degrees!
- Continue to roast the chicken for another 40-50 minutes. If you have a meat thermometer, insert it into the meaty thigh. The temperature should read 155-165 degrees. OR cut the skin between the thigh and the breast and see if the juices run clear. Like OJ before all the hullabaloo in the 90's.
- Transfer the chicken to a platter and let rest for 5 minutes! Then eat it goddammit!