Okay, so I’ve been through this phase where I’ve roasted chickens laying totally ‘flat-out’ on a pan and I swore I would never attempt to change. It’s true, flatten birds roasted this way are simple to cook, are most evenly cooked and when marinated in a buttermilk yogurt brine beforehand, are totally full of flavor and always come out tender. Then I went through another phase of an engaging idea of sort, a foolproof way to roast a whole chicken with the most marvelous lemon flavor that is still tops on my list. Of course, there was that other way, the time I roasted 2 birds in the slow cooker, … yes, I did and they too were delicious.
So why on earth would I want to try another method, risk failure or better yet, improve my chances of making a favorite Sunday dinner? I’m a food blogger and a recipe writer, plus the fact that I enjoy eating helps immensely. Now I cannot take all the credit for this recipe as with the many ways roasting a chicken, this method is favored by many and the list of ingredients are on many cookbook pages as well. Still, I think the combination of flavors is somewhat unique and the cooking method is right on, at least for the coming Sundays until I get another idea. Enjoy!
My New Best Roasted Chicken
1 -3.5 to 4 pound whole chicken
1/4 cup butter
3 tablespoons olive oil
1 tablespoon lemon juice
2 bay leaves
1/2 tablespoon celery salt
1/2 teaspoon salt
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons cold butter, cubed into 4 pieces each
1 onion, quartered
1 large celery rib, coarsely chopped
1 lemon, quartered
1 cup chicken stock
1 cup water
Rinse the chicken under cold water inside and out. Pat dry with paper towels.
In a small saucepan, melt the butter and mix in the olive oil, lemon juice and bay leaves. Simmer on low for a couple of minutes. Remove from heat and let set.
In a small bowl, mix the 5 seasonings together. Sprinkle a good tablespoon into the cavity coating as much of the inside as possible. Add remaining seasoning mixture to the butter mixture.
|1st roast, breast side down|
Place the onion and lemon quarters along with the chopped celery and butter cubes into the cavity of the chicken. Truss the chicken legs.
Brush the seasoned butter mixture all over the outside of the chicken.
|2nd roast, breast side up|
Place the chicken in a roasting pan (on a rack preferably) breast side down and pour chicken stock and water in the bottom of the pan. Place pan in the center of the oven roasting for 20 minutes. Reduce the oven temperature to 400 degrees F. and turn the chicken over, breast side up. Continue roasting about 40 minutes or until internal temperature reads between 175-180 degrees F. The chicken is done when it turns a lovely golden brown and the legs wiggles loosely when twisted.
Remove from oven, tent with foil and allow to rest at least 15 minutes before carving. Use the pan drippings to make a bodacious gravy.
Note: If you find your roasting rack too large for a single chicken, place a crumpled ball of foil under a baking rack to raise the bird from the drippings.