Let me let you in on a secret: Roasting chicken isn’t that hard.
Several factors led me to regard roasted chicken as a miraculous feat requiring bravery, knowhow and talent. An entire animal was in my hands to prepare, complete with bones, giblets and skin. I couldn’t tell if it was done by looking or inserting a toothpick. And, when done right, roasted chicken is so golden brown, juicy and flavorful that it seemed impossible to achieve in our own home.
But it is achievable – I did it and so can you. Ina Garten’s recipe and accompanying video will lead you to poultry victory.
Here are a few things I learned to help put your mind at ease:
- On Giblets: You don’t need to touch them or know what they are – they come conveniently packaged in a bag inside the chicken cavity. Just put it right in the trash and get on with your day.
- On “Trussing”: This just means tying the legs together so they don’t flail about and burn. Ina shows you how in the video – it’s not rocket science.
- On Browning: The answer, as it is for many of life’s important questions, is butter. Butter is better than oil because of milk solids that burn slightly, making your bird a golden brown beauty.
- On Doneness: Digital meat thermometers are your friend. If you don’t have one, I highly suggest buying one – they take out the guesswork of knowing if your chicken is somewhere between poisoning your loved ones and dry as a bone.
- On Eating: The veggies at the bottom make the chicken a billion times better. Don’t let them go to waste! We accompanied our chicken and bottom-of-the-pan veggies with some roasted squash and buttered noodles.
Roasted chicken is lovely to behold – the most amazing thing was that making it for the first time somehow felt like coming home, which was the biggest victory of all.
Until We Eat Again,
Two Happy Cooks