Roast Chicken

ChickenSkin

    Pre-heat oven to 450.
    Rinse chicken, then dry it off, including the cavity.
    Heavily salt the cavity.
    Truss the Chicken!
    Hit it with some salt, pepper, and cayenne.
    Place the chicken on a rack in a roasting pan and insert into oven.
    Roast until the internal temperature of the thight reaches 155º, about an hour.
    Remove from oven.
    Take some chopped up thyme and throw it in the grease in the roasting pan.
    Baste.
    Allow to rest for at least 10 minutes.
    Carve that bird up and eat it!
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~ by Catastrophysicist on May 13, 2009.

2 Responses to “Roast Chicken”

  1. Roast chicken is a wonderful thing. I like how it seems as if you formed it out of the ether.

  2. Roast chicken is one of my favorite, and easiest meals! As for the photo, I was doing a test run for how I planned to picture my next sandwich post, which is in the works!

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