After thinking about it for a few weeks, I finally decided to try the roasted chicken recipe from Julia Child’s, Cooking With Master Chefs. This being my first roasted chicken ever, I was a bit intimidated. I’m not sure why, but I was.
Whenever I try a new recipe, I follow it to the letter. But since I don’t like Thyme, I substituted it with fresh basil and parsley from my garden. Since basil and parsley are more subtle than thyme, I added 3 short celery sticks as aromatics to the bed of onions. Oh, and I couldn’t find a 5 lb roaster, so I used an 8 lb bird.
I was amazed by how delicious this recipe turned out. The skin was cripsy and the breast meat was so tender and fragrant. Yes, you could actually smell the sweet aroma from the lemon rind. I see now why lots of recipes call for lemon zest. Another thing that surprised me was how NOT salty it was despite sprinkling it with a generous amount of kosher salt. I’m guessing some salt washed off with the steam, some got observed in to meat, and the rest stayed on the skin. A very good balance I say.
In retrospect, I don’t see why it took me so long to roast my first chicken. It was so easy. In fact, I went out and bought a large metal mixing bowl for the next time I make it. As for next time, I think I will go with the 5 lb roaster, cus 8 lbs is a lot of bird. We have so much left over, I’ve had it for lunch 2 days in a row and I’m making tacos tonight. A few people suggested I rub butter on it next time. But this recipe tastes so light and healthy, I don’t want that buttery taste. I use butter in plenty of other dishes, this one will have to stay as is.
Once I transcribe the recipe to paper, I’ll come back to this post and add it as an image. In the mean time, here is a link to the recipe I followed http://www.youtube.com/watch?v=6Wk2cYarjOI.