Once again it appears the season to roast is upon us…it must be, because yesterday I roasted a chicken for dinner!
One of the things I love about the fall/winter season is how much better it lends itself to “multiple mealing”. Now if you have been following this blog for awhile, you will already know what a big fan I am of getting the most for my money and time when it comes to cooking…and if you have already checked out the Turkey, Turkey page, you will also know how far I can stretch a good thing…Even a 4 pound chicken can produce at least 4-5 meals for us:
1. Roast Dinner
2. Chicken Sandwiches and/or
3. Left over roast dinner with all the leftover fixins
4. Soup–one big pot will do at least 2 meals, maybe more.
So, for the $9 it cost to purchase the chicken, the $1 for squash, the $1.50 for potatoes, and $1+ for the stuffing fixings….that’s a pretty great stretch, I think.
Here is the best way to roast a chicken–this is for a 4 pound bird, but the method can be transcribed to any size chicken or turkey…this is the only way we do it around here!
1, 4lb chicken–giblets removed
1/2 batch stuffing
1-2 tbsp butter
Wash and thoroughly dry the chicken. Stuff the cavity as well as the neck flap–cram as much in as you can and secure it with a skewer. Place in a shallow roaster and spread butter over it as well as you can–sprinkle with salt and pepper. Put into a 425 degree oven, uncovered for 15 minutes, then turn heat down to 350 and continue to roast uncovered for 1 3/4 -2 hours (until it is nicely golden brown and the drumstick easily turns/comes off). Remove from oven to cutting board and tent with foil for 10 or so before carving….
Pour 3-4 cups water into the roasting pan and bring to a boil on high, whisking to remove all the brown bits from the bottom of the pan. Have ready 2-3 tbsp cornstarch mixed with about 1/2 cup water. Turn down heat to simmer, and add cornstarch mixture to pan juices whisking until gravy is thick. Remove from heat and add S&P to taste.