Roast Chicken...comfort food at it's best!

I just read an article in 

The New York Times

about the sale of a 

duplex penthouse apartment

for well above

$90 million.

Yes.

Seriously.

You read right.

$90 million 

for under 11,000 sq ft.

What does that have to do with

Roast Chicken?

Absolutely nothing!

Joshua's Roast Chicken

(oh...by the way, he's my nephew.)

Have you noticed how difficult it is to find a

really 

yummy & moist

roasted chicken?

It's either too dry.

Lack flavor.

Skin rubbery & not crispy.

The sky-high prices of 

Manhattan apartments aside,

let's try to master this

mother-of-all

comfort food

that sits well at any 

dinner table. 

Julie Andrews sang it well.

"Let's Start At The Very Beginning,

It's A Very Good Place To Start!".

You do need a 

large stock pot.

Here is where you brine your chicken

for at least 

4 hours.

In the refrigerator.

Brining is when you submerge the bird in a 

mixture of one cup salt & half cup sugar.

Why?

It's suppose to keep the meat

M & J.

(moist & juicy)

Nothing like...

...a freshly baked

 apple & cranberry muffin

&

 a cup of coffee

 to while away the time.

Remember that with cooking,

nothing is 

set in stone

or 

cast in metal.

Utilise your instinct.

Not paranoia.

What we're hoping to accomplish, 

with dignity,

is a succulent outcome

that shouts

perfection!!!

The great thing about roasting chicken

is that it's 

 always in season.

No matter what time of year.

What time of month.

I
confess 
to very few things.
But I do admit to having a weakness for
the above mentioned repast.
Finding a recipe that's
hassle free
 is
the

 ultimate challenge.

Trekking in Nepal may be easier?
Do get real though...
there must be some effort! 

Now start cutting up the veggies into

 large chunks.

This is the 

throne

 where your poultry will sit.

Cut a cross in the bottom of

 one lemon

 and

stuff it with

 one peeled garlic

Don't ask!

Tools of the trade.

A good 

basting brush 

& 

a thermometer.

I like to grind 

salt & pepper together,

in the old fashion way.

Just like how

grand ma 

would do it.

This makes both a little

finer.

The dry herb mixture...all ready.

If the fresh stuff is easily available...

go for it!!!

Now that the chicken is out

 from the brine

solution,

 stuff it liberally

with salt & pepper, 

the dry herb combination

& that 

one lemon.

In that order.

Easy...ain't it?

Truss it up.

Rub in,

ultra generously,

the

S & P.

(salt & pepper)

Pop it into the oven.

Pre-heated of course to 

200 degrees.

And the wait begins for the next 40 mins.

Meanwhile,

mix 3 tablespoons of slightly

melted butter,

not oil,

with two large tablespoon of

 honey.

This will be used for basting

the chicken,

15 mins before the end.

After 40 mins,

check with the thermometer

to ensure that's it's cooked.

Perhaps an extra 15 mins or so.

165 degrees should do the trick!

And here you have it!

Give yourself 

a pat on the back.

Add a huge glass of wine to that!

Oh...make that a bottle!

Now let it

 rest.

Time to make the

 gravy...

Turn on your

 favorite music.

This always relaxes me.

Strain the veggies & ensure you 

extract as much of the

finger-licking goodness

as

 humanly possible.

Cook over medium heat.

Toss in the

 flour.

Mix in the 

stock.

Bring to a 

rolling boil.

Then simmer for 15 mins.

Give it a good stir.

Strain.

Drop it the

 cold butter.

Finally!

A delicious 

home made gravy

to call your own!

1 chicken

Sea salt

Pepper

Butter

2 cubes cold butter

2 tablespoon Honey

2 teaspoon rosemary

2 teaspoon thyme

1 Lemon

I 1/2 cup chicken stock

3 stalks Celery chunky chopped

2 large Carrots - chunky chopped

2 large Onions - cut into chunky rings

5 peeled Garlic cloves

Oven temperature: 200 degrees

Position: Middle tray

Mix the brine solution.

Drop in the bird.

Cover & refrigerate.

Cut veggies into large chunks.

Drizzle generously with olive oil.

Stuff & truss.

Rub S & P all over.

Pop into oven for 40 mins.

Baste with honey & butter mixture.

Back into the heat for another 10 mins.

Cover with foil if it starts to brown unevenly.

Turn bird over.

Baste and sprinkle with S & P.

Back for 8 minutes.

Turn bird over again,

& finally for another 8 mins.

Food is no longer an

after thought.

We are after all,

what we eat.

The results of this recipe was outstanding.

It would thaw even the most jaded

foodie.

It was

 Moist.

Juicy.

Tasty.

Some things in life are

possible.

Just pour your

 heart & soul

into it!

http://www.davidlebovitz.com/