FW Tasting Notes
We roast chicken all the time at home and I call this Lizzie's Roasted Chicken because this is the chicken my wife roasts. Not this particular chicken, but her recipe. [LAUGHTER] The night before I cook the chicken, if I have time, I season it with salt and a little pinch of sugar, any spices I want to put on there and I put it in the fridge and I let that sit for twenty-four hours. The next day, I kind of rinse it, pat it dry, and then I start to cook. Next thing that's very important is, you need to let your protein sit out for about an hour or so or just to get them to room temperature, take the chill off before you cook them. Now, the next thing that we're gonna do is, I take a lemon, nice, thin slices of the lemon. As soon as you can get them.You can do this on a mandolin,you can do it with a knife,whichever you are most comfortable with.We put the lemon under the skin ,both sides.And then,I have some fresh bay leafs we can put under there.You can put sage,you can put rosemary,any herbs that you really love.I love fresh bay leafs And what this does is, as our little friend the chicken is cooking, those herbs and the lemons start to render out, and they just perfume the chicken as it cooks. Next thing that we're gonna do is, we take another chunk of our lemon and some bay leaf and we stick it in the cavity. Take some time and stick it in the cavity. Get in there. Onion and garlic all goes in. Now, in onions, in garlic, in lemon, in herbs, there's moisture. So as this cooked, it's doing two things. It's releasing is moisture into the chicken which helps keeping it moist and it also adding flavor obviously. So I'm gonna hit it with a little bit of oil. It's just olive oil. Rub it in, then I put this in a 425 degree oven. And here's one. So, here we go, we have a chicken. I do a couple of these so I could have a couple of meals out of it.