While there really is nothing wrong with getting a roast chicken from your local grocery store for about $5.99, there’s nothing like making your own roast.  For those who are cost conscious, making your own roast chicken will cost more than picking one up at Ralphs/Vons/Safeway.  Drive, park, walk in, pick up, and purchase.  Depending on the drive time, takes what?  10 minutes?  For your own roast, there’s the prep time and cook time that we could be doing something else.  We could be at the park, hiking, rocking climbing, or doing something that would be bring the heart rate to a healthy level.  But really, would we?  Or would we be staring at the computer, chatting on line, or in front of the TV, watching another episode in the adventures of Snookie?

A perfect roast chicken is really, the easiest thing to achieve.  It takes as little as 3 ingredients [whole chicken, salt, and pepper] or as many as you would like depending on the herbs you want to use [thyme and sage being the most popular].  In following Thomas Keller‘s Bouchon roast chicken, there is nothing easier to make.  Yes, you have to prep the bird.  Take out the wish bone so that after it’s done cooking, you can carve out that breast without hindrance [if you’re new to this, about 3 minutes].  Rinse and dry the bird [1 minute].  Truss the bird so it cooks evenly and keeps the breast moist [2 minutes tops if you’ve never done it].  Stick it on a large iron skillet [less than 10 seconds].  In the oven for about 40-50 minutes depending on the size of the bird or until the thickest area of the bird reads 160F.  This entire process will take a whopping 1 hour, 40-50 minutes of which you’re not even doing anything.  Let it stand for 15 minutes and chow.

Yes, this bird will run you closer to $10 and you might be asking, “Why should I buy an uncooked bird for $10 when I can get one for $6?”  No arguments here.  But to me, there’s nothing like seasoning my own bird, infusing different flavors each time, and just waiting for it to cook.  There’s nothing like knowing what went in flavoring the chicken.  Again, I’m just saying that cooking home-y foods need not be complicated.  The 3 ingredient roast chicken will be moist and above all things, really damn tasty.  Get in that kitchen and invest about 15 minutes of prep time to get the perfect roast chicken.  If you want to be fancy, cut up some root vegetables [carrots, celery, onions] and some russet or sweet potatoes and throw them in a roasting pan with olive oil, salt, and pepper, then put the chicken on top.  The natural juices of the chicken will get all over those potatoes and vegetables and coat them with savory goodness.  At the end of the 60-75 minutes, you’ll have a meal for 3-4.  Happy days.

 

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