Why I roast an entire chicken every week

Aside from my immediate family, my first culinary training took place under the televised tutelage of Barefoot Contessa. At the age of 12, I made fun of vanilla extract and pre-shredded cheese (to quote my mother, "Ina Garten had created a monster"). Nevertheless, my parents took my "ingredient requests" and added them to the grocery list so that I could experience family recipes. By the way, the grocery list has become my grocery bill and my years at the university soon taught me that a practical meal was needed to give leftovers that could be reused in different ways. When it was a protein (other than dozens of eggs covering my refrigerator), buy a entire chicken was the cheapest way to buy meat. I found myself once again standing on the shoulders of the Bessafoot Contessa.A well roasted chicken is downright extraordinary. It gives leftovers that can be used in almost anything, and frankly, it's the most simply delicious meal of the week. The barefoot woman first taught me to stuff the cavity with a lemon, a head of garlic and a handful of fresh thyme – and that it's a crime to let Vegetables under the bird roast in the fat that emerges from the chicken in the oven. After getting used to it every week, I experimented – using orange instead of lemon, or tarragon instead of thyme or fennel instead of carrots. Some weeks I would marinate the whole bird in beer or buttermilk a day before cooking. These substitutions subtly changed the taste of meat, but I found that well roasted chicken always comes out wonderfully. <h2 class = "canvas-atom-canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "How to roast a chicken"data-reactid =" 25 ">How to roast a chicken

Preheat the oven to 425 ° F. Leave the bird at room temperature for an hour before roasting it. I dry the bird by tapping and filling the cavity with a halved garlic head, of a kind of citrus, a handful of fresh herbs and lots of kosher salt. Then cut root vegetables and potatoes, as well as other vegetables, in a little olive oil with salt. Place these at the bottom of a roasting pan, place the bird over the vegetables with the breast up. Brush the chicken with a little olive oil and roast it for about 1 hour 30 minutes, until a meat thermometer inserted in the cooking part. Thicker thighs register at 155 ° F. I then cover the bird and let it sit for 20 minutes before cutting it.