Sunday, December 2, 2012

Cooking at Home: Whole Roasted Chicken

Restaurant quality at home!

This past Thanksgiving we were with James' family and we did not bring home any leftovers. We missed that, therefore this Sunday James' decided to cook a whole roasted chicken as a way to make up for the lack of Thanksgiving leftovers. Cooking an entire chicken can be intimidating to some, yet if you follow this simple recipe it becomes a delicious task anyone can accomplish! 


Roasted Chicken: 

1. Buy a whole chicken, we purchased a 5.5 pound whole chicken 
2. Make sure your chicken is fully defrosted 
3. Make a brine 
      1. For every gallon of water, add one cup of salt 
            -For a 5.5 pound chicken James used a gallon of water and a cup of salt
      2. Add the water to a large pot (that water will remain cold, no heat needed!) 
      3. On a separate, smaller pot bring a cup of water, the salt, and herbs to a boil 
             -James used bay leaves, all spice, rosemary, and fennel for herbs 
      4. Once that mixture is boiling add it to the larger pot of water 
      5. Add the defrosted bird to the brine 

Brine water with herbs and salt 

Whole chicken in the brine 
      
4. Leave the chicken inside the brine for a minimum of 2 hours 
        -The longer the chicken sits in the brine the better it will be
        -The brine will make the chicken moist (the scientific term for this process is osmosis) 
5. Make a garlic herb butter
      1. In a mortar and pestle grind up rosemary and garlic 
      2. In a small pan heat the rosemary and garlic until they become aromatic 
      3. Add unsalted, stick butter to the pan 
            -The amount of butter depends on the size of the bird 
            -For a 5.5 pound chicken James used 2 tablespoons of butter 
      4. Mix all of the components together until the butter is melted 
      5. Remove from the heat and place the butter in the refrigerator for later use 

Garlic and Herb Butter 

6. Remove the chicken from the brine 
7. Dry the chicken using a paper towel 


8. Place the chicken on a deep baking pan 
9. Cut vegetables and place them inside the cavity of the chicken 
       -Carrots, onions, and celery 


10. Bring the garlic butter to room temperature and slather it all over the chicken 
         -Make sure to put plenty of butter underneath the skin! 

Buttered Chicken 

11. Pre-heat the oven to 425 degrees 
12. Pop the chicken in the oven for 30 minutes at 425 degrees 
13. Take out the chicken from the oven and cover it in foil 
14. Lower the temperature of the oven to 325 degrees 
14. Pop the chicken back in the oven for an hour and a half 
15. Once the thickest part of the chicken reaches a temperature of 160 degrees pull it out of the oven 
        -We recommend using a meat thermometer! 
16. Let the chicken rest for 20-30 minutes before carving 
17. Carve the chicken 
18. Enjoy! 

Whole Roasted Chicken 

If you have any questions about this recipe please don't hesitate to contact us at bostonfoodandlove@gmail.com








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