Okay, so I've been through this phase where I've roasted chickens laying totally 'flat-out' on a pan and I swore I would never attempt to change. It's true, flatten birds roasted this way are simple to cook, are most evenly cooked and when marinated in a buttermilk yogurt brine beforehand, are totally full of flavor and always come out tender. Then I went through another phase of an engaging idea of sort, a foolproof way to roast a whole chicken with the most marvelous lemon flavor that is still tops on my list. Of course, there was that other way, the time I roasted 2 birds in the slow cooker, ... yes, I did and they too were delicious.
So why on earth would I want to try another method, risk failure or better yet, improve my chances of making a favorite Sunday dinner? I'm a food blogger and a recipe writer, plus the fact that I enjoy eating helps immensely. Now I cannot take all the credit for this recipe as with the many ways roasting a chicken, this method is favored by many and the list of ingredients are on many cookbook pages as well. Still, I think the combination of flavors is somewhat unique and the cooking method is right on, at least for the coming Sundays until I get another idea. Enjoy!
My New Best Roasted Chicken
1 -3.5 to 4 pound whole chicken
1/4 cup butter
3 tablespoons olive oil
1 tablespoon lemon juice
2 bay leaves
1/2 tablespoon celery salt
1/2 teaspoon salt
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons cold butter, cubed into 4 pieces each
1 onion, quartered
1 large celery rib, coarsely chopped
1 lemon, quartered
1 cup chicken stock
1 cup water
Rinse the chicken under cold water inside and out. Pat dry with paper towels.
Preheat oven to 450 degrees F.
In a small saucepan, melt the butter and mix in the olive oil, lemon juice and bay leaves. Simmer on low for a couple of minutes. Remove from heat and let set.
In a small bowl, mix the 5 seasonings together. Sprinkle a good tablespoon into the cavity coating as much of the inside as possible. Add remaining seasoning mixture to the butter mixture.
|1st roast, breast side down|
Brush the seasoned butter mixture all over the outside of the chicken.
|2nd roast, breast side up|
Remove from oven, tent with foil and allow to rest at least 15 minutes before carving. Use the pan drippings to make a bodacious gravy.
Note: If you find your roasting rack too large for a single chicken, place a crumpled ball of foil under a baking rack to raise the bird from the drippings.