Last weekend, I roasted a chicken for dinner. This is the second bird I’ve roasted (first chicken, I roasted a turkey last year). Since there’s a great possibility that the family Thanksgiving gathering might be here, I’m a little driven to make sure I put out an excellent bird.
So here’s the plan, I have a couple weeks to go before Thanksgiving. I want to roast a bird (preferably a chicken) at least once a week, before the big day (essentially to work my way up to a big bird…to get used to the technique and method of roasting). Since the turkey I made last year was so-so, I definitely want to improve.
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Anyway, the chicken I roasted last week came out fantastic! It was fairly simple to do and I only messed up a little bit while spreading the butter/sage/garlic mixture under the skin….I accidentally ripped part of the skin towards the bottom. I will also attribute the success of the chicken to the in-oven thermometer I purchased two years ago when LNT was closing down. If you don’t have one of those yet, you should totally go out and get one!
I found the recipe here.
