February 1, 2010: Roast Chicken

Once again, I begin a post with a food memory born in my mother's kitchen. Often, my mother would roast a hen or capon for Sunday dinner. The meat was succulent and tender; the skin was a crispy, peppery and garlic-laced prize to fight over. Mommy served it with her no-fail perfect gravy and fluffy mashed potatoes. Usually, fresh string beans and cranberry relish would round out the meal. In spite of being a example of humble, plain, home-cooking, my mother's roast chicken could almost be elevated to the ranks of haute cuisine; this is owing to one crucial ingredient: The loving attention she put into everything she cooked or baked.

I don't have my mother's version of roast chicken. However, I love the method Mark Bittman shares in his book, "How to Cook Everything." (This tome is like the new "Joy of Cooking.") The outside is crisp, the inside moist and tender. The simple flavorings offered in this recipe are delicious, but don't be afraid to experiment.

ROAST CHICKEN
From Mark Bittman's "How to Cook Everything"

1 3 to 4 pound chicken
3 T olive oil
2 t chopped fresh herbs, such as thyme, rosemary, marjoram, oregano, or sage
1 or 2 cloves peeled fresh garlic, pressed through a garlic press
Sea salt and freshly ground pepper, to taste
Chopped fresh herbs for garnish

Preheat your oven to 500 degrees F.

Wash and pat-dry your chicken. Cut away the excess fat. Place breast-side-down on a rack in your roasting pan. Mix the olive oil with the herbs, garlic, sea salt, and pepper. Place the chicken in the hot oven and roast for 20 minutes. Baste the bird with the olive oil mixture, turn the bird breast-side-up, baste olive oil mixture over the breast-side, and return to the oven. Roast for 7 or 8 minutes; baste again. The breast should be beginning to brown; if not, roast at 500 degrees F. a few more minutes. Then, turn the heat down to 325 degrees F., baste again, and roast until an internal meat thermometer inserted into the thigh 160 to 165 degrees F. Total roasting time will be just under 1 hour. (If juices are still red, roast about another 5 minutes.)

Remove the bird to a platter and let it rest 5 minutes before carving. You can use the fat and pan juices to make a gravy or degrease the pan juices and pass separately with the chicken.