How to Cook a StyledOn Chicken (or, How To Impress Everyone You Know)
2
By Emily Kropp
in Culture Features
on November 10, 2009
Put down the takeout menu, we're hitting the kitchen.
I'm a firm believer in acknowledging my weaknesses right along with my strengths, and I'm more than willing to throw this out there: I can't cook. Living in The Big Apple it can seem like a superfluous skill; with ten restaurants to a block there is always something to suit your appetite (and budget) if you know where to look.
Lately though, I've been feeling rather domestic and getting tired of constantly going out for meals and never having food in the house, not to mention the fact that my best friend is a veritable Julia Child in the kitchen and constantly whipping up Gourmet delights. After a quick phone conference with my mom, she advised I try a simple roast chicken. My first thought was, "Yeah right I'm gonna blow it and then have wasted a whole chicken and hate myself," but I decided I had to at least try it.
Let me tell you people, it. was. amazing. My house smelled amazing for hours, my roommates were bowled over and it was pretty much a work of art. To top it off, I had leftovers for the rest of the week and made chicken sandwiches and chicken salad and more. Here is my recipe for the most impressive roast chicken you'll ever make. 
Ingredients:
Whole chicken
1 lemon
10 cloves garlic
Rosemary spears
Butter
Salt and pepper
Roasting pan (the closer the pan fits the chicken the better, but a big one will work too)
Instructions:
1. Preheat the oven to 425 degrees.
2. Take out the guts-in-a-bag from the cavity and rinse the inside and outside of the chicken in cold water. Pat dry with a paper towel. Next, stick your finger under the top layer of skin and wiggle back and forth to create space, but not too hard so that you don't tear the skin.
3. Stick pats of butter (2-4) under the layer of skin.
4. Put five cloves of garlic in the cavity of the chicken and five around the outside.
5. Put a small amount of rosemary in the cavity of the chicken and the rest around the outside.
6. Squeeze the lemon halves over the chicken and then put the halves in the cavity. Put LOTS of salt and pepper in the cavity of the chicken and over the top.
7. Put in the oven for one hour. Halfway through, baste the chicken in the pan juices (This part is optional, I didn't have a baster so I skipped it and it still turned out amazing).
How did your chicken turn out? Impressive, right?
1 Comment
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Casey Kettleson • over 2 years ago
you should move out of brooklyn and move to wisteria lane ;P