Food Network Scholar: Perfect Roasted Chicken

Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.

Monday, April 7, 2014

Perfect Roasted Chicken

It is M & M Monday. I enjoy my day with my grandson as well as cooking for them. I popped one chicken in my daughter's oven to roast today and when I got home I put ours in. I was a little rushed because of what time I got home. I may not have gotten it all pictured for you; but read and follow along. This is a go to recipe for a delicious roast chicken. Honestly it is so simple it is embarrassing, but, once you have this in your repertoire you can cook a simple weeknight meal or have an elegant dinner party. The lemon gives it mystery and the garlic is subtle. This smells fabulous while it roasts. Your family will think you slaved all day! It is that good! Oh and bonus....chicken about $5 (and will be the star for tomorrow night), broccoli BOGO, and 5 lb. potatoes .99! Love a healthy, yummy AND inexpensive meal!

Perfect Chicken
printable recipe

1 5-6 lb. whole chicken
1 lemon
4-5 whole garlic cloves
2 T. butter, cut in 2 pieces
3-4 sprigs of fresh garlic
olive oil
salt and pepper
1 c. chicken stock
1 T. cornstarch

Preheat oven to 400 degrees.
Clean the chicken. Trim off any excess fat and the tail. Pat dry.
Place the chicken in a roasting pan breast side up. Tuck the wing tips under the bird.
Cut the lemon in half. Alternating, stuff the chicken with half the lemon, a pat of butter garlic cloves, rosemary and repeat.

Pierce with a skewer simply to hold in place. Drizzle a little olive oil on the outside and season with salt & pepper.

Roast until juices run clear. 165 degrees when tested in the meaty thigh. About 1-3/4 hours. If the chicken begins to get too brown, tent with foil to finish roasting.

Remove chicken to a platter to rest. Discard lemon, garlic and rosemary.
Sauce:
Skim fat off the pan drippings. Add 1 c. chicken stock to the pan. On the stove top, heat the stock to a boil, scraping off the good brown bits.

In a glass, mix the cornstarch with about 1/3 c. warm water.