Saturday, May 25, 2013

A Little Spring Chicken Dinner

Eat-In Chicken

It's been awhile since my last update, but I've been busy, sort of. Living alone is not always conducive to cooking extravagant dinners, though when the mood strikes me I can be very good to myself. This week I decided to take some nights off from social engagements and cook a bunch, or at the very least cook and photograph enough stuff to keep me in content for awhile. I'd like to think I made this chicken for a romantic apartment date, but unless the cat counts as a date, that didn't happen. Another great thing about living alone (besides not wearing pants) is when you make a chicken you have so much left over and the possibilities are endless. I've tried really hard to master the art of roasting a chicken, I think I've got it down, this one I did practically off the cuff. 

you will need the following: 

1 (5lb) spring chicken 
1 lb fingerling potatoes 
1 zucchini (sliced)
1 red onion (quartered)
4 cloves garlic 
2 tbsp butter
olive oil
1 bunch fresh sage
1/2 tsp dried thyme
1/2 tsp dried oregano
salt & pepper

Step 1: Preheat oven to 375. Clean off chicken in the sink, and pull the goodie bag out of its cavity. Rinse and pat dry. In a small dish mix butter, a little sage, and dried herbs.

Step 2: Stuff half of onion and a handful of sage into the cavity. Truss the chicken with kitchen twine if you wish. Cut slits all over the chicken's skin and push herb butter beneath. Rub bird with olive oil and salt & pepper. Roast on a bed of potatoes, onion and zucchini. Dowse with olive oil, herbs and salt & pepper. 

Step 3: Cover roasting pan with foil. Cook for twenty minutes per pound, plus an additional twenty minutes. Remove foil and add garlic cloves in the final forty minutes. Chicken is done when a thermometer reads 160. Let bird rest for twenty minutes before untrussing and carving. 

Step 5: Optional Make gravy by removing veggies from pan and skimming top layer of fat off the drippings. Transfer drippings to a sauce pan and heat with 1/2 c stock. Slowly add two tablespoons flour. Stir until thickened. 

Serve with roasted potatoes

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