Sunday, April 29, 2012

Happy Chicken

After a great fun, relaxing weekend, sometimes I get the Sunday blues.  I just feel sad and I can't explain why.  I think its a combination of the fact that it is no longer acceptable to drink wine before 4PM, I feel slightly guilty for the amount of food and alcohol I consumed on Friday and Saturday, and I have to get back to the boring weekly routine the next day.  Whenever you feel the Sunday blues coming on, my advice... ROAST A CHICKEN!

Roasting a chicken gives you back your control over the weekend.  It occupies your entire day.  And it gives you leftovers to take for lunch all week!

1 whole roasting chicken (I bought mine with the giblets already removed, cause removing giblets does not increase your likelihood of beating the Sunday blues.)
1/2 stick of butter
1 lemon (quartered)
1 onion (chopped)
3 cloves garlic (chopped)
2 tablespoons fresh thyme
salt and pepper

Preheat your oven to 350.  Add a little water or chicken stock to a roasting pan (I don't have a roasting pan, so I just used a good old fashioned baking sheet.)  Temper your chicken - which means take it out of the fridge about 20-30 minutes before you start to cook it.  chop the lemon in quarters and chop the onion as well.  Stuff them inside the chicken with the cloves of garlic.  Melt the butter and mix it with the thyme, then rub it all over the chicken, even under the skin.  Season the chicken with salt and pepper.  Cook the chicken depending on the weight and the packing instructions.  Baste the chicken every 35-40 minutes.  Be sure to let it rest before you butcher it and serve it.

No comments:

Post a Comment