Perfect Roasted Chicken
Happy Monday, y'all!
I know it may seem silly to donate an entire entry to something you can now buy in any supermarket deli with 4 sides, and a 2 liter bottle of high fructose corn syrup laden carbonated beverage for $5.99 on the Monday Special. BUT...I think that the roast chicken has gotten a bum rap these days. Why, in the era of skinless, boneless, fat reduced, FLAVORLESS chicken breasts, why cook a whole bird, and do it well? BECAUSE...IT IS DAMNED GOOD STUFF!!!
I use air-chilled chickens for this recipe. They are not always available in all markets, but if you do come across them, trust me, you will be grateful you paid the extra 50 cents per pound.
Roast Chicken kosher style
1 4-5Lb. air-chilled chicken
3 Tbs. Kosher salt
1 Tbs. freshly ground black pepper
3 feet of cotton butcher's twine (you can get this from your local meat counter if you ask)
Remove any innards from the bird. Discard. Hold a teaspoon in your hand and insert it between the skin of the bird and the meat.
lift the skin up gently to separate it from the flesh of the chicken. Gently move the spoon around until you have created a large hollow cavity over the breast, thighs, and legs.
Mix the salt and pepper together. take about 1 1/2 Tbs of the salt mix, and pour it between the the skin and the meat in the cavity you just created.
Spread it around with your fingers to make a nice even coating over the meat.
Take half of the remaining salt mix, and pour it into the body cavity, and smear it about the inside of the bird.
Tie the wings securely to the sides of the breasts, and secure the legs together to insure even cooking of the bird. Sprinkle the rest of the salt mix evenly over the chicken skin.
Allow the bird to rest in your fridge for 1-4 hours. Preheat the oven the 400F (205C). Roast the chicken on a rack suspended over a cookie sheet for 1 1/2 hours. When the skin has turned a dark mahogany color, remove from the oven and allow to rest undisturbed for 10 minutes at room temp. Slice and serve.
A word about Kosher Style Foods:
I know it may seem silly to donate an entire entry to something you can now buy in any supermarket deli with 4 sides, and a 2 liter bottle of high fructose corn syrup laden carbonated beverage for $5.99 on the Monday Special. BUT...I think that the roast chicken has gotten a bum rap these days. Why, in the era of skinless, boneless, fat reduced, FLAVORLESS chicken breasts, why cook a whole bird, and do it well? BECAUSE...IT IS DAMNED GOOD STUFF!!!
I use air-chilled chickens for this recipe. They are not always available in all markets, but if you do come across them, trust me, you will be grateful you paid the extra 50 cents per pound.
Roast Chicken kosher style
1 4-5Lb. air-chilled chicken
3 Tbs. Kosher salt
1 Tbs. freshly ground black pepper
3 feet of cotton butcher's twine (you can get this from your local meat counter if you ask)
Remove any innards from the bird. Discard. Hold a teaspoon in your hand and insert it between the skin of the bird and the meat.
lift the skin up gently to separate it from the flesh of the chicken. Gently move the spoon around until you have created a large hollow cavity over the breast, thighs, and legs.
Mix the salt and pepper together. take about 1 1/2 Tbs of the salt mix, and pour it between the the skin and the meat in the cavity you just created.
Spread it around with your fingers to make a nice even coating over the meat.
Tie the wings securely to the sides of the breasts, and secure the legs together to insure even cooking of the bird. Sprinkle the rest of the salt mix evenly over the chicken skin.
Allow the bird to rest in your fridge for 1-4 hours. Preheat the oven the 400F (205C). Roast the chicken on a rack suspended over a cookie sheet for 1 1/2 hours. When the skin has turned a dark mahogany color, remove from the oven and allow to rest undisturbed for 10 minutes at room temp. Slice and serve.
A word about Kosher Style Foods:
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