The time I made a whole roasted chicken and freaked out.
February 11, 2013
I survived! I survived a culinary crisis.
When my Mom signed me up for Top Chef University last Christmas I instantly knew a few different things…
- I’d learn how hold a knife. Score!
- I’d finally learn how to chop an onion. YESS!
- And I knew I’d have to make a whole chicken. Which would mean sticking my hand into a chicken butt. Gross.
Double Gross.
But I whipped that chicken and showed it who’s boss… me!
Whole Roast Chicken
2013-02-22 21:14:13
Serves 8
if you're going to freak out, like I did, you'll need to add 23 minutes to the prep time (for crying, of course)
1 fresh whole chicken
1/2 onion, rough chopped
1 whole head of garlic, halved
1 lemon, cut into wedges
1 sprig of fresh rosemary 2-3 sprigs of fresh thyme 3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Remove the chicken from the fridge 30 minutes before roasting. Preheat the oven to 400 degrees F.
Season the inside of the chicken with salt and pepper and stuff with the onion, garlic, lemon and herbs. Tuck the wings behind the breasts. Drizzle the outside of the chicken with olive oil and season again with salt and pepper. Place the chicken into a roasting pan fitted with a rack and place in the hot oven and cook for 25 minutes on the high heat before reducing the oven temperature to 350. Continue to roast for another 25 to 45 minutes depending on the size of your bird at 350 degrees F — so it’s total cook time of about an hour.
When cooked through, the internal temperature between the thigh and breast should read 165 degrees F. Allow the chicken to rest before carving.
Adapted from Top Chef University
Marens Morsels http://marensmorsels.com/blog/
If you know you’ll have a 23 minute conniption that includes crying while getting up the nerve to remove the neck and guts from the chicken, You’ll need to add to the prep time. Unfortunately.
I cried.
The good news? This chicken is absolutely moist and tasty. And once you get done taking the heart and liver out of the chicken you’ll forget all about it and be really happy eating your chicken.
I’d add some bbq sauce for dipping…. just an idea.
I used some leftover Stubbs Sweet Heat from this recipe. One of my life mottos is ‘everything is better slathered in bbq sauce’.
Tell Me About You!!! I Want To Know…
Have you ever cried while cooking something?
…yes.
What is the best type of M&M?
The peanut butter ones!!! HOLY MOSES!
Tagged as:
chicken,
crying in the kitchen,
gross but tasty,
recipe,
roasted,
tcu
{ 8 comments… read them below or add one }
I haven’t cooked a whole chicken before, but I’ve done the whole turkey thing. I was grossed out at first by having to clean it and such, but then i learned it wasn’t so bad :) Congrats on gettimg through it!
I don’t think I’ve vried due to something I was cooking, but I think because I was emotionslly affected by something else.
Mmmm, peanut m&m sounds good right about now.
Oooo turkey scares me! I’ve cried in the kitchen multiple times… it’s one of my cry spots, lol.
As I was reading this post I am so going to try making one of these! I have never done it, but would really love to! I am wanting to be better at meal planning and making something like this would help me!
Brandi, it was really really fun. And this morning I laughed over the guts part. Let me know how it goes for you!!!
I swear, they leave those guts in just to make us freak out. Icky! Man, I bet your fam is loving all your cooking!
And you are correct, peanut butter M&M’s are the best.
I agree! Totally!!
If I’ve cried during cooking, it wasn’t because I was afraid or grossed out. lol. I think I cut my finger on a crab shell and cried. lol.
I loveeeee roasted chicken. I don’t make it nearly enough!
Ooo I have a fear of cutting my finger. I’m sure it’ll happen sometime this year.