It must be Sunday

"Well, it's Sunday so I guess we're having Roast Chicken". When I was growing up many families lived from Sunday to Sunday to eat their favorite dinner. My family usually had Rump Roast and Mashed Potatoes and Gravy and most of our neighbors had the same.

I like Roast Chicken it is always a show stopper and probably one of the easiest meals to prepare. Having a special guest for dinner or the new in-laws, why not roast a chicken, it's so easy and always looks and tastes fabulous. And you don't have to make mashed potatoes and gravy, baked potatoes or simple potatoes roasted in butter are fine.

However, I do pre-salt my chicken which is a 2-day process so some planning is recommended. I first tried the pre-salting method when our new kitchen was finished in July '07 and I could not believe the difference in the taste and appearance...absolutely spectacular and so easy! I know you're thinking that all that salt will ruin the chicken but it doesn't in turn the salt makes the skin wonderfully crispy and the meat very juicy.



Pre-Salting Method for Poultry

1 whole roasting chicken, turkey, duck
Salt Shaker

Thoroughly defrost the bird and remove anything in the cavity. Clean by running under cool water including rinsing the cavity. Dry by blotting with paper towels. Position the bird on a large plate breast side up. Start liberally sprinkling with salt in the cavity. Now continue sprinkling salt over the surface of the bird, careful to cover all surfaces including under the wings and legs. Turn the bird and continue sprinkling salt.

Place bird in a large plastic bag and put the bird in the refrigerator. After 24 hours, flip the bird over and leave in the frig for another 24 hours.


Roast Chicken
Recipe developed in the kitchen of Big-Black-Dog

Whole Roasting Chicken
1/4 c. soft butter
3-4 minced garlic cloves
1 lemon
1 orange, optional

Mix minced garlic into soft butter and set aside. Cut whole lemon and optional orange into quarters and set aside.

Remove salted chicken from plastic bag and place on a clean plate or cutting board. Place quartered lemon and orange in cavity of chicken.

Around the neck and tail start loosening the skin by sliding your fingers between the skin and the meat. As soon as you have the skin loosened, start stuffing the soft garlic butter into the pockets making sure to get the butter into as many areas as you can.

For a 3-4 lb chicken, roast about 1 and 1 1/2 hours at 350 degrees. And I baste about every 15 minutes or so.

I usually truss my birds but it's not necessary. But trussing ensures even, efficient cooking, prepares the bird for a gorgeous presentation and it's fun!





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