Roast Chicken for Rosemarie
This roast chicken recipe always makes me think of my sister Rosemarie. As I walk over to the large rosemary bush in the garden I remember her one visit to our home in Florida and miss her. Lots of lemon in this one as she can also be a bit of a sour puss -- but she is still my sissy.
This roast chicken recipe always makes me think of my sister Rosemarie. As I walk over to the large rosemary bush in the garden I remember her one visit to our home in Florida and miss her. Lots of lemon in this one as she can also be a bit of a sour puss -- but she is still my sissy.
- Carbohydrate 2.66628282534247 g
- Cholesterol 168 mg
- Fat 34.0362740715704 g
- Fiber 1.41964687094598 g
- Protein 42.1257166854775 g
- Saturated Fat 9.71531379822811 g
- Serving Size 1 1 Serving (255g)
- Sodium 158.356140505261 mg
- Sugar 1.24663595439648 g
- Trans Fat 2.91795964040599 g
- Calories 491 calories
Step-by-step
- Preparing the chicken:
- Here is a link to everything you could possibly want to know about preparing a chicken: http://www.helpwithcooking.com/cooking-poultry/roast-chicken.html
- Take out the innards. Microwave innards and set down for the cats so they will go away while you are preparing the chicken. Wash and dry the chicken well.
- Preheat the oven:
- I prefer to set the oven temperature to 450F (230C) and roast the bird at this high temperature for the first 10 - 15 minutes or the last 10 - 15 minutes. The rest of the time the chicken should be roasted at 350F (176C). The surge of heat will result in a really crispy and brown skin and deliciously succulent meat.
- Cooking time:
- 2 - 3 lbs = 1 - 2 hrs
- 3 - 4 lbs = 1 - 2 hrs
- 4 - 5 lbs = 2 - 2 hrs
- 5 - 6 lbs = 2 - 2 hrs
- Preparing the rub:
- get a small bowl and mix paprika, sage, garlic powder, salt and lemon pepper.
- Stuffing the chicken:
- Cut the lemon into quarters and shove into the cavity of the chicken.
- Insert the rosemary twigs spaced evenly, under the skin of the chicken. Shove the cut end in first so the leaves don't strip off.
- Prepare to roast:
- Place the chicken, breast side up on a roasting rack. If you don't have a special roasting rack get a small cookie rack or something that will elevate the chicken off the bottom of the roasting pan.
- If you are planning to use the drippings to make gravy, one idea is to use thick slices of onion to get the bird up a bit. The roast onion infuses the drippings for extra flavor in the gravy. Gravy however isn't on my diet so you are on your own for that part :)
- Rub the chicken skin all over with the spices.
- Pour a cup of water into the bottom of the roasting pan and you are ready to go. The water is going to help keep the chicken a bit moister, but because of the long cook time you may want to give the bird a baste or two so it doesn't dry out much.
- Frankly, with this recipe drying out hasn't presented a problem but I generally use smaller fryers 3-4 lbs. On large birds it will be more so. The lemons go a very very very long way to keeping this an amazingly moist bird.
Is the bird done yet, or is the center still dangerously undercooked? Roasting a whole bird reliably requires looking past the clock and paying attention to physical transformations. High initial heat renders subcutaneous fat efficiently, while finishing at a moderate temperature ensures even internal cooking without scorching the delicate herb layer.
Reading the Juices
Piercing the thickest part of the thigh between the leg and the body reveals the most accurate visual test for doneness. Clear juices running from the cavity indicate that the collagen in the connective tissue has successfully melted into gelatin. Pink juice demands ten additional minutes in the oven before retesting.
Thermal Transitions
Starting the bird at 450 degrees Fahrenheit for fifteen minutes jump-starts the skin-crisping process via the Maillard reaction, a chemical reorganization of amino acids and reducing sugars. Lowering the oven to 350 degrees Fahrenheit prevents those same surface compounds from burning during the extended interior cooking phase.
Strategic Aromatics
Placing woody herbs directly beneath the skin insulates the foliage from direct heat that would otherwise carbonize volatile oils. Citrus quarters nestled inside the cavity release steam continuously, creating a humid microclimate that mitigates the drying effects of high-heat roasting.
