Song of the Chicken, in the Key of Simplicity

Today is a dark and stormy November day in New England, leaves swirling about, wind blowing, rain falling. It's the perfect day for staying inside and cooking a comforting meal, something like, say, roasted chicken and potatoes for instance.

(For the record, that's not what's happening here at the Dinnerman Homestead. No, today we went out for our usual late Saturday lunch, and then rented some DVD's. We were very happy with our lunch, which was at one of our favorites, 7 Moons, but that's another blog entry or two. We were less than satisfied with our options for movie rentals however, as the one we have been trying to see for months, since it had been piped into our hotel room in Rome back in June in Italian, which has just been released on DVD in the States, presumably in English, The Hoax, was out of stock at the local Blockbuster. Can't win 'em all, as they say. Sometimes you can't even join 'em. I roasted a chicken last week, on a rather warm day. Close your eyes and make believe if you must. Allow me to paint a picture in your mind!)

I have been roasting chickens for years, with less than consistent results. I've tried spatchcocking and marinating, stuffing, pounding, massaging, rubbing, you name it.
I finally discovered nirvana in a fit of laziness and exhaustion. With poultry, as with many things in life, simplicity has proven to be superlative.

Steph's Roasted Chicken Method (yes, there is a method; it's not only
madness):
Kosher-salt a broiler/fryer chicken (3-3.5 lbs), let it sit for a few hours in the fridge, and then blast it in the oven under the broiler (center of the oven) for about 20 minutes, or until the skin starts to turn brownish. Then turn the convection oven on to 425 degrees F. If you don't have a convection feature, I recommend raising the temp to 450. Leave the chicken in for about 35-40 minutes more, and then let it rest upon taking it out of the oven. (You mileage may vary with regard to specific timing, and I will warn you against eating raw or undercooked poultry. Wow, my first disclaimer. I must really want that job as a legal secretary.)

If you desire roasted carrots and potatoes with your chicken, simply cube about 3-4 potatoes, cut up the same number of carrots, throw in some whole garlic cloves, add some jalapeno chunks if you like, toss with some EVOO, kosher salt, and rosemary, and roast on a cookie sheet about a rung or two beneath the chicken. With the convection oven, this vegetable melange is done in the same time as the chicken. If you don't have a convection oven, well, you're on your own with the timing!

Cook a chicken on a cold November day. And let that chicken sing its own song.