The chicken was rubbed down with butter and then tied and trussed like a... well... chicken. And frankly, I hate trussing chickens. For some reason, it reminds me of changing a baby's diaper. And since it reminds me of changing a babies diaper, I fear for my unborn child, because I'm sure trussing a chicken is nothing like chaning a diaper.
This is why I love Alice Water's Roasted Chicken, which, in true Alice Water's fashion, is much less of a hassle to make, focusing only on a few ingredients and minimal fussing (read: molesting). Garlic and fragrant herbs such as rosemary and thyme are tucked under the well seasoned skin and tossed into the cavity of the bird. The bird is then placed in a roasting pan and tossed in the oven. No molesting with butter. No trussing like a babies dieaper. Just turned once at twenty minutes, then again twenty minutes later. That's it.
The result was a moist chicken with crispy skin that bursted with the flavors of sweet thyme, woody rosemary, and pungent garlic. This golden skin crackles as the knife cuts through, revealing the tender white flesh as the juices of the meat dot the blade likemorning dew. It is a roasting dream come true.
Jack and I always eat roasted chicken with Jack's favorite side: Fresh green peas sauteed in a bit of sugar and butter with pearl onions and romaine lettuce cut in a chiffonaide. He's so classy like that.
Recipe - Adapted from Alice Waters - The Art of Simple Food
1 chicken weighing 3 1/2 to 4 lbs.
Several sprigs fresh thyme
Several sprigs fresh rosemary
3 cloves garlic, sliced thick
salt and freshly ground pepper
oil for the pan
Remove the giblets from the cavity of 1 chicken weighing 3 1/2 to 4 lbs.
Remove the pads of fat inside the chicken. Tuck the wing tips up and under to keep them from burning. Season, 1 or 2 days in advance, if possible. Sprinkle inside and out with salt and freshly ground black pepper.
Put a few sprigs of thyme and rosemary under the skin of the breast and thighs and within the cavity. Add a few thick slices of garlic clove under the skin.
Cover loosely and refrigerate. At least 1 hour before cooking, remove and place in a lightly oiled pan, breast side up. Preheat the oven to 400 degrees F. Roast for 20 minutes, turn the bird breast side down, and cook for another 20 minutes. The turn the breast side up again and roast until done, another 10 to 20 minutes. Let rest for 15 to 20 minutes before carving.