Wednesday, October 21, 2009

roast chicken, with garlic and herbs and beer.

I made this, and a friend requested the recipe. Figured since I typed it up, I'd share it with all ya'll.

attempt at writing recipe:
turn the oven to 400.
rinse and clean it, pull out the gizzard stuffs and boil for your dog/cat/whatever. pat it dry with a paper towel and put it in the pan you'll be cooking it in. The pan/dish should be a couple inches deep, and obviously wide and long enough to hold your chicken.

chop 4 cloves GARLIC, a generous sprig of
THYME, 2 tsp SALT, 1 tsp PEPPER, two sprigs of ROSEMARY together, mash 'em up on the cutting board.

the borage pretty much disintegrated, but I stuffed like 1/2 cup chopped borage leaves in the abdominal cavity of the chicken. Borage tastes sort of like a cross between celery and spinach, and the leaves are quite rough before you cook it.

spread about 3/4 of the herb mixture on the surface of the chicken. stuff the rest into the abdominal cavity.

pour roughly half of one can of BEER into a cup. i used some random pilsner. doesn't really matter. like it doesn't really matter if you use orange thyme or regular thyme. pour the other half into the cavity or into the cooking dish because really, it's mostly going to flow out of the chicken's cavity anyway.

drink the half a beer in the cup.

place the dish con chicken in the oven. cook for 15 minutes, and if you have a dish fancy enough to have a lid, put the lid on. i should note right here that you should make sure your container, lid, handles, et cetera are all oven safe. maybe i should've noted that at the beginning. but maybe i'm safe in assuming everyone knows that only oven safe things should go in the oven.

yeah, so to rephrase the last paragraph, cook uncovered at 400 degrees for 15 minutes. then cover it with a lid, or aluminum foil, and bake for another 60 minutes. then turn your oven on broil and cook for like 5 minutes, but keep a close eye, for realz close, checking every minute or so. The broil stage is just to make the top nice and brown.

That should give you a nice, juicy, perfectly done bird. If you're worried about making sure the thing's cooked all the way through, by all means use a meat thermometer. I usually do, especially when cooking for guests. I'd feel really bad if I fed someone a bad bird.

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