I was at the store the other day, looking at the meat counter, trying to decide what to cook for this weeks dinners. My eyes lingered on a lovely organic 4 pound chicken, that I knew would be delicious roasted.
That day, the weather was cool enough to turn on the oven, and we have not had roast chicken in a while, and quite frankly I wanted to try my hand in trussing one. When I roasted chickens in the past, I would always have Dominic truss the birds for me, or I would skip the trussing altogether.
I have been reading about trussing, and how it is a very important step to insure the juices and flavors stay in your bird. I found the video that I linked to and watched it about 10 times, going back and forth from my computer to my chicken. It took me about 20 minutes to figure out how to truss a chicken, and I think it is well worth it.
I also know that practice makes perfect and next time my bird will be even juicier than this one, which will be some feat.
|Roast Chicken with Onions and Carrots
Recipe type: Main Course
- 4-5 pound chicken
- 3 medium onions, peeled and halved
- 3 washed unpeeled carrots, cut in logs
- 2 tsp kosher salt
- 5 grinds of black pepper
- Preheat the oven to 450°F.
- Rinse the chicken, pull out the innards, then dry it very well with kitchen towels, or paper towels.
- Cut 1 onion in half, remove onion skin, and insert onion halves into cavity.
- Salt and pepper the cavity
- Truss the bird with butcher’s twine(see link to Michael Ruhlman’s tutorial above). My chicken is not perfectly trussed as you can see, but I will keep practicing.
- Sprinkle salt and grind pepper over the entire exterior of the chicken.
- Add vegetables to dutch oven
- Add chicken to dutch oven, cover and place in preheated oven.
- I cook my chicken 20 minutes per pound.
- -15 minutes before it is done, uncover and allow skin to brown and crisp, for presentation and if you are going to eat the skin.
- Take dutch oven out of oven
- Take chicken out of dutch oven carefully with tongs
- Let it rest for 15 minutes on a cutting board.
- Remove the twine.
- Carve or chop into pieces, wings, legs, thighs, breasts
- Save bones and make stock