Roast Chicken

Julia, I think you know who I mean but if not Julia Child, claims that everyone should be able to roast a chicken or maybe that all cooks should be able to roast a chicken. Either way I count myself in those groups and yet have avoided roasting a chicken until now. The new pot has inspired me to break free of my roaster-phobia and fill that pot with delicious ingredients and then wait over an hour before tasting the yumminess inside. Thanks, new pot (and bf for getting new pot)!

The last time I made a whole chicken was two July 4ths-ago when bf and I grilled said chicken with a can of beer up its rear-end. We didn’t do a whole lot to that one so I think one of the reasons it was delicious is that we got it from a good source. So, this time I wanted to make sure to get a farm-raised chicken from Eastern Market where they are super fresh. We also picked up some bacon, and some flavored sausage (a little preview about what is in our fridge). The bacon was for the roasted chicken, and I now only want bacon straight from the butcher. I mean I will eat other bacon and probably like it, but when it counts I want butcher bacon.

Ok to the chicken recipe!

First step – Get out Julia as your guide. I say guide because I made some additions (garlic) and substitutions (sliced onions for tiny pearl onions). Here is my version.

4 lb roasting chicken
1 1/2-2 lbs small potatoes
1 sliced onion
1/2 lb. bacon (sliced thick and then cut into 1 1/2 inch pieces)

To prepare your potatoes: peel, cut into slightly smaller pieces with theĀ goal size 1 1/2 to 2 inch pieces. Place them into a pot with cold water and bring to a boil. Once they start to boil set drain and set aside.

boiling the potatoes

To prepare the bird: I rubbed the chicken, who was already trussed, with butter, chipped up garlic, and pepper.

Buttered up

Get your dutch oven ready by browning the bacon in butter. It is a good start to any recipe.

browning the bacon

When the bacon is browned (not completely cooked) remove this to a side platter. This next part was tricky. It is time to brown the bird. Julia said to try not to break the skin, but that happened to me. She says aim for two minutes each side using two spoons to flip the chicken and to continue this for 10-15 minutes.

browning the chicken

Here comes another tricky part. Take the chicken out. Then, congratulate yourself for not dropping your chicken on the ground! Put the potatoes into the dutch oven and stir for a couple of minutes. Now, put the chicken back into the pot. Spread the bacon and onions over the chicken and potatoes.

piled in

Place in the oven (heated 325 degrees). Wait 1 hour and half.

all done

After removing from the oven, take the bird out to rest for ten minutes before you carve. I was excited to make a dark meat plate (for me) and a white meat plate (for the bf).

both plates

Dark meat plate -
dark meat plate

White meat plate -
white meat plate

While my roast chicken was delicious, my friend, Rob, who made the Scottish Eggs, made chicken with this sauce that was so delicious that after we were done eating chicken we searched for other things to dip in the sauce. There was discussion of drinking the sauce but no one actually did that (we were close). So the goal has been set – make chicken juice that you feel the need to drink.


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3 Responses to Roast Chicken

  1. Addie says:

    Bf is missing out with that white meat plate – but that means you don’t have to fight over the good stuff!

  2. Pingback: Prosciutto Chicken with Potato Pancakes | Painting Roses Red

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