Comments on: How to Roast a Chicken, or learning to love salt and fat

By: Bakerina

Bakerina — Sun, 20 Aug 2006 14:12:19 +0000

The timing on this is perfect. (Granted, it took ten full days between when you posted it and when I read it, but the timing is still perfect.) Because money was a little lean this past month, thanks in part to the expenses we incurred during the power outage in our neighborhood (i.e. eating all meals out, paying out-of-pocket for internet service), we’ve been living a largely tomato-and-cheese-based existence this month. Yesterday was my first major shopping trip to the farmer’s market in over a month, and one of the things I picked up was a really beautiful, plump, four-pound Belle Rose chicken with the feet still attached. I’m going to lop those feet off, roast the birdie, cut whatever we don’t eat for dinner off the carcass and save it for chicken sandwiches, and put the carcass and feet into the stockpot. Just typing all this makes me happy. Thank you, dearheart. :)

Incidentally, last weekend I picked up a new book by Nina Planck called Real Food: What to Eat and Why, which makes a persuasive case for animal fat and salt. I love it when that happens. :)

By: Wanda

Wanda — Tue, 15 Aug 2006 06:21:25 +0000

Yummy, everything looks so good. I like your idea of adding veggies in the cavity, might have to try it. I have a recipe that calls for lemon and you roast those in the body cavity and halfway through the cooking time,squeeze fresh lemon juice over the body of the chicken which gives the skin a great flavor.

By: Alexa Angel

Alexa Angel — Tue, 15 Aug 2006 05:13:59 +0000

Looks yummy! As a devout watcher of Alton Brown’s Good Easts, I’d say that you’d want to let you chicken rest a few minuites after taking out of the oven before carving it. That gives it some time for the jiuces to reabsorb into the meat. That is standard operating procedure for any roasted meat, by the way. Happy eating!

By: Rose

Rose — Mon, 14 Aug 2006 13:47:10 +0000

Yum! I’ll have to try that technique once it’s cool enough to want to roast anything.

By: Beth

Beth — Sun, 13 Aug 2006 23:52:17 +0000

Maybe you should write a new post because I check your blog everyday and I can’t stand to look at this deliciousness anymore. Please….

By: Barbp

Barbp — Sat, 12 Aug 2006 15:25:05 +0000

OMG LOL Did you go to the Paula Dean School of Cooking where “everything is better with a stick of butter.”

Seriously that looks pretty darn tasty. Have you tried beer can chicken in the BBQ?
That’s another great way to have chicken.

By: Chris

Chris — Sat, 12 Aug 2006 12:55:19 +0000

*sigh* It’s 9am and now all I want is to eat a roast chicken. I know – you did put a warning up – but now I want to eat a roast chicken….and carrots….and pan fried potatoes.

It looks most delicious!

By: Alison

Alison — Sat, 12 Aug 2006 12:30:32 +0000

I might have to go get a chicken for supper:) I usually stuff my roasted chicken with lemon, garlic and any fresh herbs I might have on hand (rosemary and thyme are favorites). I actually turn the chicken a couple of times during cooking and it comes out all lemony.

By: Chris

Chris — Sat, 12 Aug 2006 02:59:26 +0000

*drool*

By: Erin

Erin — Fri, 11 Aug 2006 20:34:07 +0000

That looks so so good. YUM!