Here’s the best “Impress-some-mutha-fuckas” recipe of all time.
If there’s anything more fun (and easy) to make on a Sunday afternoon – I have yet to find it. This is not only amazing to eat, it also impresses everyone that sees it come out of the oven. This one will make you look like a pro fo sho.
My friend Julia (Julia Child – for those of you in the know ;))
says that everyone needs to know how to roast a chicken. I agree – So I’m here to pass that knowledge. Once again – You’re welcome…
1 roasting chicken (6 to 7 pounds)
4 garlic cloves – smashed
2 c peeled baby carrots – rough chopped
1 c celery – rough chopped
4 thyme sprigs
4 sage sprigs
2 rosemary sprigs
1/2 lemon – cut into 4 pieces
1/2 orange – cut into 4 pieces
1 teaspoon kosher salt
1/2 freshly ground black pepper
Preheat oven to 400°
Place chicken on a cutting board. Tuck wings under chicken.
Rinse out the body cavity and remove any bags of stuff inside.
Place the oranges, garlic, lemons and herbs in the open cavity of the bird.
With a sharp paring knife, cut a small slit in the skin between the top of the leg and between the thigh. Insert 1 end of the leg bone in the slit. Tuck the other leg bone in the slit, underneath the first leg. (Don’t flip out if the skin tears – you can do the same procedure on the other side – keep trying. It looks cool when its finished. If the other side tears too, try making another hole and do it again. If you find that you’re just fucking it up – use a piece of string (Butcher’s twine) and tie the ends of the legs together. Not only does it look cool – it helps in the cooking process.
If there is some stuff in the body cavity – put it in the roasting pan – if it’s in a bag, just cut it open (obvi) and empty the contents in the pan.
Place the celery and carrots in a shallow roasting pan. Place chicken, breast side up, over vegetables. Sprinkle chicken with salt and pepper and add 1 c fresh water.
Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours. (Cover loosely with foil if chicken browns too quickly.)
Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Skim fat and thicken pan drippings for gravy. Serve with chicken and vegetables. Yield: 8 servings.
Wine Pairing: Vinho Verde Awesomely crisp and clean – Perfect match for roasted chicken and pork. Amazing citrus notes that clearly pair well with the oranges and lemons in this recipe.
Also, maybe stick with your favorite buttery chardonnay – I like Cambria Santa Maria Chardonnay – Really underpriced value California Chardonnay
Beer Pairing: Anchor Steam – A light on the palette beer with great weight that stands up to the roasted goodness coming your way. WTF is a steam beer?? Read up and find out.
Music Pairing: Here’s Rolling Stone’s top 10 best summer music songs of all time. Pick ’em all and enjoy the perfect weather.
I love you