A Roast You Can Boast About
I remember this stupid commercial – Perdue, I think – where this woman is freaking out about the prospect of roasting a chicken. Jim Perdue came to the rescue (“My lucky stars!”) with a pre-seasoned chicken in a bag. My real issue with the commercial was that it furthered the misconception that roasting a chicken is a daunting task. Making a savory and deliciously moist chicken takes a few key steps, but the process itself is forgiving, adaptable and completely reasonable. If you take the time to learn how to do it, roasting a whole chicken will quickly become a part of your recipe repertoire.
For me, all of the special techniques involve flavoring the meat and keeping it moist during cooking. One of the easiest ways to inject flavor into a chicken is to brine it before roasting. Think back to your days in Chemistry and lessons on osmosis – a porous object placed in a saltwater bath takes in the salt water and expells the unsalted water that is contained inside of it. Same with the chicken – if you let it hang out in your fridge in some salty water, the seasoning will literally go all the way into the chicken. Better than just salting the skin and ending up with tasteless chicken. If you want to make the chicken without planning ahead, skip the brining and just make sure to follow the other two tricks below. Continue reading Whole Roast Chicken with Mushrooms and Herbes de Provence