Simple Roast Chicken

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Last weekend I helped process our first round of chickens for the season.  I work on the “clean” side of the butchering shop.  After the chicken’s head, legs, and feathers are removed, I eviscerate the birds and separate them into leg/thigh, wings, and breast cuts.  I know it is strange, but I actually enjoy this part.  I like the repetitive movements, making clean and smooth cuts, and challenging myself to work faster.  It is probably even more strange that while I am doing this, I can’t help but think about how I am going to turn one of these fresh birds into a feast later that day.  I appreciate roast chicken because it is a simple and satisfying meal.  But I love roast chicken leftovers.  I love barbecue chicken sandwiches, Thai chicken pizza, and chicken enchiladas.  The little bit of time I spend scraping every last bit of meat off a roast chicken is well worth it.  Let’s start with the basics here.

 Roast Chicken

1 chicken, thawed in the refrigerator

2 ½ lbs. potatoes

1 onion

1 full head of garlic

1 bunch each of rosemary and thyme

¼ lb. lard, softened

1 lemon

salt and pepper

Directions:

Preheat oven to 425°

Rinse chicken and pat dry with paper towels, set aside.  Cut potatoes into large bite-sized pieces and add to roasting pan.  Separate one head of garlic into cloves, leaving skin on, reserve a few to stuff the chicken with and add the remaining cloves to the roasting pan.  Slice one onion (save end pieces for stock), add half to the roasting pan and save half for stuffing the cavity.  Toss the potatoes, onion, and garlic together in the roasting pan.  Sprinkle the inside of the chicken cavity with salt and pepper. Finely chop remaining herbs and mix into softened lard.  Loosen the skin over the breasts and spread about ¼ of the lard inside the skin.  Then, stuff with your reserved onion, garlic, and 4-5 sprigs each of thyme and rosemary.  Squeeze the juice of your lemon into the cavity and stuff both halves into the cavity.  Place chicken on top of potatoes.  Sprinkle generously with salt and pepper.  Rub the remaining lard over the whole chicken. 

Bake 1 ½ - 2 hours, or until the thigh loosens easily and the juices run clear.  Allow to rest for 30 minutes before slicing. 

Stock and Leftovers

Remove leftover meat from leg/thighs, wings, and body and store in the refrigerator or freezer for use in tacos, chicken salad, pizza, sandwiches, soup, etc.

Place the carcass, bones, and skin in a large pot.  Fill with enough water to cover all of the bones.  Add vegetable bits and pieces, like onion, carrot, and celery, and a few sprigs of any herb.  Simmer over medium low for a few hours.  Add more water if necessary.  Strain the stock and store in the freezer.

Use homemade stock to add flavor to rice, quinoa, couscous, risotto, and sauces.

Chow!

-Taryn