Roast Chicken

 

I still remember the first time I roasted a whole chicken. I remember getting nervous walking towards the poultry section and seeing the WHOLE, RAW, CHICKEN right there. I honestly had to take a deep breath before I mustered up the courage to add it to my cart. 

I'm sorry, but there are few things more intimidating than an entire 5.15lb bird, raw, naked, staring at you. Things only got more intense, that first time, as I looked in the cavity to find organs. Anatomy 101 via chicken; I was mortified. Things only continued to worsen as I picked up my bird to see what look liked an extra leg, but was in fact the neck! I called for reinforcements at this point. Thankfully, my mom lives across the highway and came to dispose of the insides and the neck. Lately, I have not had the same issues and have been buying birds without organs and necks. 

But in all honesty, roast chicken is a dietary staple in our household and it can feed our whole family with leftovers. It is also a show stopper. Anytime I have guests over I roast a couple chickens. It's rustic, delicious, and inviting everything a dinner should be.

Roast Chicken 

 

 3/4 softened butter

4 sprigs of rosemary chopped

3 cloves of garlic

Mixed them together and smeared them all over my bird

Put it in my oven for 1 hour and 15 min at 425

and Voile! Roast Chicken. 

 

Beer Butt Chicken

Season birds liberally with oil and seasoning. 

Open two beers and pour out a liberal drink or two 

Set birds on top of beer and roast for 1 hour and 15 min at 425