Recipe(tried): My Favorite Roast Chicken

My Favorite Roasted Chicken

Comfort food for me is a crispy roast chicken with gravy. Starch could be rice, mashed potato, baked potato, biscuits, or dressing (Stove Top in the round container is good-you can easily make one or two servings.) I found this recipe in the newspaper years ago-it's brown and crisp on the outside and moist on the inside. Be sure to use a chicken no more than 4 lb.-2 1/2 to 3 1/2 lb. is ideal. A larger chicken won't cook up properly. If you have guests, do 2 chickens rather than one larger one.

Early in the day or the night before:

Sprinkle inside and out of the bird with 1 1/2 tsp. of Kosher salt (Not as salty as you might think-Kosher salt flakes are less salty spoon for spoon than regular. Don't substitute.) Also grind fresh pepper inside and out (generously). Put the bird in a plastic bag, exclude air and wrap tightly, marinate in the refrigerator overnight or for at least 8 hours. This helps make crisp skin and does wonders for the flavor. You could also add herbs at this time-I usually don't.

Preparation:

Heat your oven to 425 degrees. Put a rack in a shallow pan (not a roaster) that is just a little larger than the chicken. At this point, you could rub the outside of the chicken with butter or drizzle with olive oil (I don't and don't really miss it). Sprinkle inside and out, including the bottom, with powdered thyme, crushed dried basil, and garlic powder.

Set the chicken on the rack breast side down. Roast for 30 min. and then turn the chicken right side up. Roast for another 30 to 45 min. depending on size. Check it for doneness with a thermometer-don't overcook or you will dry out the breast. Remove the chicken, cover with a tent of foil to keep it warm, and let it rest for 15 min. This helps the juices get absorbed back into the meat. When you carve the chicken later, add any juices to your gravy (below).

Gravy:

Pour off accumulated fat in the pan. You will find solids in the bottom that don't look like much, but they are your flavoring. Pour in about cup of water or more and place over a low burner. Scrap up those tasty bits. Simmer for a while until most of them dissolve. Thicken with a little flour and water. Don't season until the last-you might not need it. You may have to adjust the liquid and can also use chicken broth if you have it-let your gravy instincts be your guide.

Leftovers-

You can get a lot of mileage from a chicken, especially one approaching 4 lbs. Take the leftover meat off the bones as soon as possible and simmer the carcass for chicken broth. This can be frozen. The leftover meat can be used for sandwiches, creamed chicken, enchiladas, etc. Mix cut-up chicken with leftover gravy, add cooked veggies, top with biscuits and bake as a pot pie. Or, top with mashed potatoes and bake and you have chicken shepherd's pie. Freeze meat tightly wrapped in serving-sized portions for future meals. I also make up things like enchiladas in one-meal portions in individual casseroles and freeze them for quick meals later. Enjoy!