Cooking

Right now, there is a whole chicken roasting in my oven.

I have never actually roasted an entire chicken, and am not a particular fan of chicken, but I’ve been completely craving it lately, and even though it’s still summery outside, the calendar says it’s fall, so (Rana, don’t read this part) I have no problem with cranking up the a/c a little bit so I can use the oven.

Anyway, inspired by Cynthia’s A Week in Food project, I decided to roast a chicken. I took a before shot, with it all covered in herbs, it’s just been through its first 20 minutes in the oven. The recipe I’m using said to do 20 mins at 400 and then an hour or so at 325, and so I am.

This is a no-baste recipe.

I should add that while I’ve never roasted a chicken before, I’m an expert on roasting turkeys.

Sorry, photos are being held for Cynthia’s project.

But the house smells amazing, all garlicky and herby, and…

Well, you get the idea.

CC BY-NC-ND 4.0 Cooking by Melissa Bartell is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

8 thoughts on “Cooking

  1. I love a good roasted chicken, but it’s never going to come from my oven…Costco has chicken better than I’ll ever be able to scratch, so I go the easy route to Poultry Consumption.

    I do make a mean meatloaf, though ;)

    Here from Michele’s today!

  2. If you eat bacon, try covering the bird in bacon slices before cooking, and cooking in a hot oven — 425 or more — until the bacon is crisp: take the bacon off and crisp the skin.
    It’ll remain moist and juicy and be delicious….

    N

Comments are closed.