Thursday, April 21, 2011

Why I love roasting chicken

I have a confession to make. I've discovered that I love roasting chickens.

Tonight we ate out at my favorite pizza place, and it was delicious as always. But I still came home and roasted a chicken.

Part of it is because I'm cheap frugal. I bought this bird on Monday, so I knew it was about time I either cooked it or froze it.

But another thing I love about roasting chickens is the tradition. I think of all the women before me who have roasted chickens for their families. It may sound kind of silly, but it gives me goosebumps.

Last time I used a Martha Stewart recipe. This time I decided to try a new recipe by Wolfgang Puck.

We won't enjoy the full experience until tomorrow when we dig into our lunches, but I can safely say that the meat was juicy as promised and the skin was perfectly crispy.

Yes, of course I sampled it--but only in the interest of quality control! I wouldn't want my dear husband to starve tomorrow at lunch. That wouldn't be good, now would it?

I plan to use this recipe again, and would definitely recommend it. I even got to learn a new trick--how to butterfly a whole chicken. I don't have poultry shears (at least not yet), so I just used a sharp knife to cut out the backbone and lay the chicken flat. It was one of those thing that sounded hard but that really wasn't that bad.

So what are you waiting for? Maybe it's time for you to roast a chicken and join the generations of women before you!

- Posted using BlogPress from my iPhone


Katherine said...


Completely inspired to try the recipe. Will let you know how it goes.

kim kruse - - - the sassy crafter said...

Excellent! The one thing I found was that I think I backed off the heat a little too much when searing the skin. I think it's probably better on normal home stoves to keep the heat a few clicks above medium, rather than bringing it all the way down to the midpoint.


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