- one head of garlic
- 2 carrots
- 2 stalks of celery
- olive oil
- fresh herbs
- salt and pepper
i know what your saying to yourself, you just got over thanksgiving, but this is chicken not turkey
i found this great looking bird at my local grocer today and i couldn’t help myself. organic and antibiotic free! how can you go wrong. i can roast it tonight, make a curry chicken salad for lunch tomorrow with the leftovers, and make soup the day after with the carcass…mmm, yes, i’m happy i found this chicken
now i’m not big on raw chicken, as a matter of fact, i hate raw chicken. it’s just awful. it’s my one thing after being a vegetarian i can’t stand. stick a raw steak in my hand, i’m fine, but raw chicken, ugh. i do it though, because the end product is worth it.
tonight’s blog is not necessarily a recipe, it’s more of a description of what i do with the chicken.
- i start by setting up my roasting pan: i lay 2 carrots and 2 celery stalks on the bottom of a roasting pan, add a little water on the bottom so what ever falls doesn’t burn.
- for the chicken: take the insides out and then give it a quick rinse. pat dry with paper towels and set on a plate/cutting board.
- gently lift the skin on both sides and slide in 2-3 garlic cloves per side with herbs, see picture to the left. do this on both sides. when done, take the left over garlic head and split down the middle. insert in the bird.
- this is when i take the chicken and put on the roasting tray. sprinkle each side with olive oil and salt and pepper place breast side up. stick it in the oven at 400 for about an hour. i cooked a small bird, it might take you longer depending on how big your chicken is.