Monty Python and Roast Chicken

"The problem with the world today.  There are not enough people wearing hats."

Hear, Hear Monty Python!  I can imagine what kind of hats they are thinking of and it probably would make the world a better place.  I wouldn't propose that we all wear extravagant hats, but more hats can definitely be included in our wardrobes.  All those people squinting in the sun, shivering in the cold, or getting wet in the rain. Wear a hat!  It feels more festive if you celebrate a wedding in a hat.  Have lunch with friends in a hat.  Or have a cocktail party and wear cocktail hats.

Hats start conversations, they say a little about you before you even say a word.  They make me feel good, as good as roasting a chicken.

Everyone has their own favorite method of roasting a chicken.  I have tried many different versions and have finally settled on mine.  It takes a little from Julia Child, a bit from Mario Batali, a tip from Jamie Oliver, and Voila! the most delectable roast chicken.  I don't know who gave me the idea for herb butter, but that is part of the recipe.

Roast Chicken

Feeds 4 to six people, or two people + leftovers

1 fat whole organic free-range roasting chicken (about 5 lbs.)
3 small lemons, halved
5 cloves garlic, smashed and peeled
4 tablespoons butter, softened
1 tbs. fresh thyme leaves
1 small sprig sweet marjoram, chopped
1 tbs. chopped parsley
1 tsp. chopped rosemary
4 medium russet potatoes, cut into big pieces
6 small carrots, cut in half, lengthwise
olive oil
1/2 cup white wine
5 sprigs fresh thyme

Pre-heat the oven to 425 degrees.

Put the chicken in a big bowl to hold it while you prepare it for the oven.  Remove the packet with the neck and giblets.  Save the neck and heart for stock and the livers for chicken salad. Pat the chicken dry with paper towels.  Salt the cavity and stuff with the lemons,and garlic.

Mix the softened butter with the fresh herbs.

Loosen the skin over the breasts, and smear 2 tablespoon of the herb butter over each breast under the skin.  Rub the outside of the chicken with a little olive oil.  Tuck the ends of the wings under the back of the chicken. Cut a slit where the thigh connects to the body.  Don't truss.  Put a chicken roasting rack in a roasting pan or cast iron skillet big enough to hold it, and place the chicken on it’s side on the rack.  Strew the potatoes and carrots around the pan and drizzle them with a little olive oil and salt.

Roast on the first side for 15 minutes, then turn the chicken onto it’s other side, and roast for another 15 minutes.  Add the wine.  Turn the chicken onto it’s back and baste with the juices in the pan.  Reduce the heat to 350 degrees and roast for 30 minutes, basting every 15 minutes and stirring the vegetables.  The chicken will be cooked in another 15-20 minutes.  The juices collected in the slit in the thigh should look clear, and the leg will feel loose when you wiggle it.  The total cooking time for the chicken is 1 hour, 15-20 minutes.  The temperature of the meat should be 160 degrees.   

Remove the chicken to a platter to rest, covered loosely with foil.  Take  the rack out of the pan, leaving the potatoes and carrots.  Pour off all but 2 tablespoons of the fat and cooking juices, add the  sprigs of fresh thyme.  Return to the oven.  Roast for about 20 more minutes, checking every 10 minutes, and turning the potatoes and carrots in the fat until everything is caramelized and very brown.  There will be some very delicious juice accumulated at the bottom of the platter where the chicken has been resting.  Serve this over your chicken portions and the roasted potatoes and carrots.

After you have devoured the chicken, pull off any remaining meat, save.  Put the cooked bones, saved neck and heart in a pot and cover with water.  Add one cut up carrot, 2 stalks celery roughly chopped and a bay leaf.  Boil for 1 1/2 hours, strain, cool and store in the fridge.  You will have a couple cups of lovely stock.

If you have leftover meat, make chicken salad. Combine it with the sautéd chicken livers, chopped celery, nayonaise and chopped parsley.


Hats and roast chicken will at least make you feel better when dealing with the problems of the world.


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