Roast Chicken and Vegetables

I can never say Roast Chicken with thinking of Frodo and Lord of the Rings. This past Sunday was a perfect day for a roast chicken because it was rainy and cold. My favorite cookbook The Haven's Kitchen Cooking School had a recipe for one, which I loosely followed. I also took some advice from Mary and rubbed butter all over the skin. The end result was good and with some freshly made gravy and roasted root veggies, Sunday night was a nice dinner.

Some things I did this time were:

• After watching several Youtube videos on how to roast a chicken, Jacob and I did it together. Hiding the wingtips (instead of removing them) and plumping up the breasts and wrapping some string around the chicken. 
• I also forgot to pat the chicken dry but did turn on the convection feature at 425 degrees.
• We also only took out part of the wishbone because we're newbs. 
• I then rubbed softened butter and put just salt and fresh black pepper on it. 
• The previous homeowners left us a broil pan in a cabinet in the basement. I used this pan, however, it was quite annoying to clean from all of the individual groves. I think it's time to invest in a proper roasting pan or use a cast-iron pan. 
• After inserting the thermometer directly into the breast and it still not registering a high enough temperature, I found, after Googling it, the correct place to put the thermometer and it was definitely done. 
• I didn't make my gravy quite correctly this time, I didn't cook the flour and butter first, I just dumped the flour, butter, and drippings in all at once. The final product wasn't too awful, but I can imagine it would be better if the proper method was done. 
• For the veggies, some potatoes were going bad and I picked up some carrots and parsnips at the grocery store. I don't recall ever having parsnips before, but man, are they tasty. I just sprinkled some salt, fresh black pepper, and Italian herbs on along with olive oil.
• I also made chicken stock the next day with the chicken carcass.

Roast Chicken

Serves: 4

Time: ~15 minutes per pound

Ingredients:

     One 2 1/2 - 3 pound chicken

     Fine sea salt

     Freshly ground black pepper

Steps:

1. Temper the chicken 45 to 60 minutes. Set the oven rack on the lowest track and preheat the oven to 425 degrees. If your oven has the convection function, turn it on; a fan in the back of the oven circulates the hot air, results in a more evenly cooked bird in a shorter amount of time. 
2. Pat the chicken dry and generously season the exterior and the cavity with salt and pepper. When seasoning, hold your hand 8 to 10 inches above the bird to allow for even distribution. 
3. Using a paring knife, remove the wishbone by making a small slice near the neck bone and scrape each side of the bone to remove it from the meat, then using your fingers, pinch and twist the bone at the joint to remove it. Next remove the wing tips, the last joint of the wing, with a chef's knife, as these will burn.
4. Truss the chicken with 3 to 4 feet of butcher's twine; it's always best to start with a longer piece than you think you'll need. With the breast up and the legs facing toward you, place the center of the twine behind the neck and pull the twine toward you down the length of both sides of the bird. Press the wings into the breast and secure with twine. Cross the twine in front of you between the breast and the legs and pull tightly. The breast should plump up and the wings should be tightly pinned to the body. Then cross the twine under the legs and tie them together tightly toward the end of the drumstick. Tie a second knot under the tail to close the cavity.
5. Place the chicken breast side up in a roasting pan or cast-iron pan and set it in the oven. (A cast-iron pan stays consistently superhot, which makes for a crisper, juicer chicken.) Cook for 40 to 50 minutes or until the temperature registers 160 degrees in the thickest part of the bird, the area where the thigh and breast meet. Every oven heats differently, but tempered poultry generally takes about 15 minutes per pound when roasted at 425 degrees. 
6. Let the bird rest for at least 15 minutes before carving to allow for carryover cooking and the redistribution of juices. 
7. Carve the bird by removing the legs and thighs and cut at the joint to serve the drumsticks. Remove both breasts, slice them on the bias, and serve.

Gravy

The amount varies on the amount of drippings that comes off. I used around 2 tablespoons of butter and flour and probably had 1/2 cup of drippings. I cooked it until it thickened. 

Roast Vegetables

Makes: Depends on amount of veggies used

Time: 45 minutes

Ingredients:

     Potatoes

     Parsnips

     Sweet onion

     Carrots

Steps:

1. Peel potatoes and cut into 1-2 inch chunks. Peel carrots and parsnips and slice. Peel onion and chunk. 
2. Dress in olive oil on baking sheet and use what ever spices - salt, fresh black pepper, Italian seasonings, etc.
3. Roast for 425 degrees for around 45 minutes

EAT