Monday, September 19, 2011

Ahh, the season to roast.

Once again it appears the season to roast is upon must be, because yesterday I roasted a chicken for dinner!

One of the things I love about the fall/winter season is how much better it lends itself to "multiple mealing".  Now if you have been following this blog for awhile, you will already know what  a big fan I am of getting the most for my money and time when it comes to cooking...and if you have already checked out the Turkey, Turkey page, you will also know how far I can stretch a good thing...Even a 4 pound chicken can  produce at least 4-5 meals for us:
1.  Roast Dinner
2.  Chicken Sandwiches and/or
3.  Left over roast dinner with all the leftover fixins
4.  Soup--one big pot will do at least 2 meals, maybe more.

So, for the $9 it cost to purchase the chicken, the $1 for squash, the $1.50 for potatoes, and $1+ for the stuffing fixings....that's a pretty great stretch, I think.

Here is the best way to roast a chicken--this is for a 4 pound bird, but the method can be transcribed to any size chicken or turkey...this is the only way we do it around here!

Roast Chicken
1, 4lb chicken--giblets removed
1/2 batch stuffing
1 tbsp butter

Wash and thoroughly dry the chicken.  Stuff the cavity as well as the neck flap--cram as much in as you can and secure it with a skewer.  Place in a shallow roaster and spread butter over it as well as you can--sprinkle with salt and pepper.  Put into a 425 degree oven, uncovered for 15 minutes, then turn heat down to 350 and continue to roast uncovered for 1 3/4 -2 hours (until it is nicely golden brown and the drumstick easily turns/comes off).  Remove from oven to cutting board and tent with foil for 10 or so before carving....

Pour 3-4 cups water into the roasting pan and bring to a boil on high, whisking to remove all the brown bits from the bottom of the pan.  Have ready 2-3 tbsp cornstarch mixed with about 1/2 cup water.  Turn down heat to simmer, and add cornstarch mixture to pan juices whisking until gravy is thick.  Remove from heat and add S&P to taste.

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