Friday, July 16, 2010
Beware: Explicit Raw Chicken Content!
*I apologize to my fabulous vegan and vegetarian friends for the explicit raw meat content, but you can't say I didn't warn you!*
Herb-Butter Roast Chicken
- 3-4 pound whole chicken
- 1 can low sodium chicken broth
- 3 tbsp. butter
- salt and pepper
- 1 crushed and minced clove of garlic
- 1 medium white onion (peeled)
1. Preheat oven to 375 degrees. In a small bowl, combine softened butter, sage, garlic, salt and pepper. Again, I never really measure spices so just combine around a tbsp. of each....until it looks "right"
2. Cut chicken out of packaging and rinse out cavity. Lay breast-side up and carefully loosen skin from the breast. Don't tear it! Spread about half of the butter/herb mixture under the skin.
3. Now is the awkward moment for you and the chicken...time to shove that onion up it's butt. So just laugh, grit your teeth and stick it on up there!
4. Spread the rest of the herb-butter rub all over the top of the chicken, being sure to thoroughly coat the wings and legs as well.
5. Pour the chicken broth in a medium-large sized roasting pan. Place the chicken right in the broth in the pan, then tie the legs together with string, thread or whatever you can find in the kitchen!
6. Sprinkle the top of the chicken with rosemary, then cover with either the lid of the roasting pan or aluminum foil. Pop in the oven and cook for 1 hour. It will look like this...
7. Pull the cover off and spoon the broth up and over the chicken several times until well basted. Then put back in the oven uncovered for about 30-40 more minutes to crisp up the skin.
This chicken was so moist and delicious, it was literally falling off the bone! Which is why I don't have any photos of my "carving" the chicken. I use "carving" loosely, as I mostly resembled a cavewoman in an apron (from Anthropologie of course!) hacking apart a defenseless animal....oh well, I got all the meat off that's for sure! Here's a prettier image...
This was taken post-dinner. My father-in-law and I definitely tore apart the white meat! We had to save some for my mother-in-law and Aaron when they get home from work tonight...otherwise we probably would have been much more greedy!
As a side I tossed together Italian spiced diced tomatoes, sliced yellow and green squash, 1/2 cup cheddar cheese and 1/2 cup breadcrumbs and salt&pepper - spread it in a greased 13x9 pan and baked it for 30 minutes on 350. Yum! I think the only thing I would change is probably add a dash of olive oil to the squash before tossing in the tomatoes.