Thursday, November 11, 2010

Roast Chicken, Take Two

Okay, I know I posted roast chicken already, about 2 weeks ago, but I made it again tonight and it turned out much better this time.  So I am going to post the better recipe tonight.  I hope you don't mind the redundancy. the other recipe is good too, just this one was better.  And I found a better cooking method too.  So here we go...

Roast Chicken

1 whole chicken (not the little fryers, but the ones in the shrink wrap marked "young chicken")
1/4 c olive oil
1/4 c balsamic vinegar
3 or 4 sprigs of rosemary, leaves stripped from stems
1 tsp garlic powder
3 sprigs fresh thyme, stripped from stems
1 or 2 carrots cut into sticks
1 onion, sliced thin
celery stalks, cut into sticks

A day before you plan to roast the chicken, remove from shrink wrap, remove neck and gizzards, and place in a large gallon sized ziplock bag, and add oil, balsamic vinegar, rosemary, garlic powder and thyme.  Mash the bag together and get the mix to coat the whole chicken.  Place bag on a large plate into the fridge and marinate for 24 hours.  Flip bag over 12 hours into the marinade.

Be aware, this recipe takes about an hour and a half to complete cooking.  Preheat oven to 450 degrees.  When ready to roast, place veggies in the bottom of a 9x13 cake pan.  Drizzle with a bit of olive oil and some salt and pepper.  This will serve as your "roasting rack" and also helps you get good flavors for your drippings to turn into some tasty gravy.  Place the marinated chicken on top of veggies, and pour all of the marinade on top of the chicken.  Place in the oven and bake for 15 minutes, and then drop the temperature to 350 degrees.  Continue to roast an additional hour, and then remove from the oven and let rest 10 minutes.  Carve  and serve.

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