"A New York Treasure" --Village Voice

Why a Duck? I Don't Know, Why Not a Chicken?

I don’t I don’t like handling birds–I always think of the Sledgehammer video–but roasting a chicken is something any self-respecting cook should know how to do. I haven’t done it in years and my mission this winter is to become competent at roasting a chicken. I’ve been thinking about it for a couple of weeks and tonight is the night–the bird in the oven as we speak and will be done in time for the Jets game.

I’ll let you know how it turns out. And speaking of boids, how about them Seahawks giving the Saints hell through the middle of the third quarter?

[Photo Credit: Sarah Shatz via Food 52]


1 Jon DeRosa   ~  Jan 8, 2011 7:25 pm

Al, the other weekend, we roasted a chicken on top of a 3/4 full can of Guinness. It was really great, apart from the sticking the can where the sun don't shine. We got over it.

The beer gravy put it into overdrive goodness.

2 rbj   ~  Jan 8, 2011 7:59 pm

And now it's official 7-9 Seahawks move on to the next round. Could we see a losing team win the Superbowl?

3 Alex Belth   ~  Jan 8, 2011 8:21 pm

Crazy game. Amazing. For what it is worth my wife wants me to let you know that she "called" the upset.

4 knuckles   ~  Jan 8, 2011 9:56 pm

Rub an orange over the skin, then take half an orange and half and onion and stick it in the gut.

(Talking about cooking a chicken here, not Rex Ryan's foot exfoliating technique...)

5 Alex Belth   ~  Jan 8, 2011 11:19 pm

Huge win for the Jets. Two very compelling games today. Whoo hoo!

6 Just Fair   ~  Jan 8, 2011 11:27 pm

I was rootin' for the jets tonight.
Go Steelers!

7 Chyll Will   ~  Jan 9, 2011 12:02 am

Yeah, dat's the all around good stuff today!

[4] no, stop... >;)

8 The Mick536   ~  Jan 9, 2011 12:34 pm

i, too, am a roasting today. Just the straight method today. A lemon, an orange and an onion in the cavity with a little fresh Rosemary. Made a little Rosemary butter for under the skin. Then I rub the skin with an olive oil and garlic mix. Throw some pepper on top. Put in the temp probe. I don't tie the legs or wings. Wait til 170. Only use free range young chickens-3.5-4.0. Just enough for two and leftovers.

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"This ain't football. We do this every day."
--Earl Weaver