Roast Chicken
1 chicken
1 head garlic, split horizontally
1 onion, quartered
1 cup white wine
5 ft. butcher’s twine
Seasonings Bowl
1/3 cup olive oil
1 Tbsp. rosemary
1 Tbsp. thyme
1 Tbsp. tarragon (or not)
1 Tbsp. kosher salt
1 Tbsp. pepper
Whisk together the Seasonings Bowl ingredients. Put the chicken in a zip lock bag and pour in the contents of the Seasonings Bowl. Seal and shake the bag until the chicken is entirely coated. At this point, you can refrigerate overnight (or not, depending on your timing).
Remove the chicken from the refrigerator and allow it to return to room temperature. Preheat the oven to 500 degrees. Put a heavy skillet or roasting pan into the oven and pre-heat the pan for 25 minutes. Stuff the cavity of the chicken with the garlic and onion. Use the butcher’s twine to truss the chicken. Arrange the bird breast-side up in the pan and pour in the wine. Roast until the skin turns pale gold (about 15 minutes). Turn down the heat to 350 degrees and cook until it is golden brown and the thigh-pit measures 155 degrees (about 40 to 50 minutes).
Our comments: “Trussing a chicken.” Are you kidding me? Here’s the way:
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Start with string under the middle of the chicken, breast up.
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Pull strings forward, snug in the wing pits.
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Pull the skin over the neck opening to keep butter in place and cross the string tightly across the neck opening to hold in place.
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Go around the outside of the wings and cross under the rear point of the breast.
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Continue under each leg, then around the leg to cross under the point of the breast again.
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Continue under the legs a second time, flip the bird, and tie a knot on the bird’s back near the tail.
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Leave the excess string attached and tie it into a loop. Use the “loop” to help maneuver and flip the bird while browning.
Add some Thanksgiving Gravy and mashed potatoes and you have an awesome Thanksgiving feast for two.