Friday, January 6, 2012
I am watching "How to Cook Like a Restaurant Chef" and Ann Burrell is roasting a chicken. She does something that I have always done and that is to make a garlic and herb paste and spread it under the skin of the breast. I do the same with turkey, although with turkey I add butter or olive oil, because turkey always seems to benefit from extra lubrication.
I make a bed of root vegetables (carrots, celery, parsnips, onions) and herbs to roast my birds on. I rub the herb paste of rosemary, parsley, thyme and garlic under the skin. Then use my hands with a few tablespoons of olive oil to massage the outside of the bird. Place birds on top of the bed of root vegetables in a roasting pan and place into a preheated 450F oven. After 20 minutes turn temperature down to 375F and finish roasting. Depending on the size of the bird, this might take a total of 1 1/2 to 2 hours.