The Kitchen Counter Cooking School (18 page)

If you want to, tie the legs together with some string; this will help the bird keep its shape and cook evenly.

The larger the bird, the longer it will take to roast. Depending on your oven and your bird, a standard 3-pound chicken will take about an hour; allow about 10 minutes for each additional half pound. After half an hour, baste it by using a spoon, pastry brush, or bulb-style baster to collect the juices from the pan to moisten the skin.

If desired, turn the chicken over for the last 20 minutes of cooking. Baste again.

See if it's done. The best method is to insert an instant-read thermometer into the thigh meat and again into the breast, avoiding the bones. It should read close to 180°F, but double-check by pulling the thigh away. If the juices that ooze out are clear, it's done. If they are pink, baste the chicken again and put it back in the oven for another 10 minutes. Repeat as needed.

Let your chicken rest for about a few minutes before serving.

Add coarse salt and pepper to each combination, and be generous with the oil, butter, or other type of fat; the excess will run off and it will help to keep the meat moist. Mix each into a paste before applying it to the bird. You can't go wrong shoving some fresh herbs, some lemon, a wedge of onion, or a couple of cloves of garlic inside the bird's cavity, along with some salt and pepper.

cup fresh lemon juice; put the leftover lemon inside the cavity 3 tablespoons butter, softened

Handful of chopped fresh tarragon, thyme, or rosemary

3 tablespoons olive oil
2 teaspoons grated Parmesan cheese
2 garlic cloves, chopped
2 tablespoons finely chopped fresh herbs, such as thyme, oregano,
parsley, or basil (or about 2 to 3 teaspoons dried herbs)

 

3 tablespoons butter, softened, or olive oil
1 tablespoon red wine vinegar
3 tablespoons Dijon mustard
teaspoon red chili flakes
1 teaspoon dried thyme

 

2 tablespoons peanut or vegetable oil
1 tablespoon sesame oil
2 teaspoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon freshly grated ginger

 

Pesto-rama
cup any kind of pesto (basil, sun-dried tomato, etc.)

 

1 ounce finely minced prosciutto or pancetta or crumbled cooked
bacon
2 tablespoons goat cheese
3 tablespoons olive oil
Handful of chopped basil or 1 teaspoon dried oregano

2 tablespoons coconut oil
1 teaspoon sesame oil
1 tablespoon finely crushed peanuts
3 tablespoons fresh lime juice
2
teaspoons Thai curry paste
2 tablespoons finely chopped fresh basil or cilantro

 

cup plain yogurt
4 garlic cloves, minced
1 tablespoon chopped dill
2 teaspoons fresh lemon juice