{"id":155,"date":"2010-02-01T21:01:20","date_gmt":"2010-02-01T21:01:20","guid":{"rendered":"http:\/\/www.pechism.org\/?page_id=155"},"modified":"2012-01-05T17:15:26","modified_gmt":"2012-01-05T22:15:26","slug":"roast-chicken","status":"publish","type":"page","link":"http:\/\/www.pechism.org\/?page_id=155","title":{"rendered":"Roast Chicken"},"content":{"rendered":"

\"\"This recipe originally comes from Ina Garten<\/strong><\/a>, but I’ve internalized it so thoroughly I could roast a chicken in my sleep.\u00a0 I hope I don’t get a cease and desist for posting this…<\/p>\n

Serves three to four.<\/p>\n

-1, 5-to-6 lb whole chicken, all the internal stuff yanked out
\n-Buttah, at least 4 tbsp but hell, go for the whole stick
\n-Aromatics for the bird (thyme, garlic, yellow onion, lemon)
\n-Salt and pepper
\n-A couple carrots, yellow onion, potatoes, fennel
\n-Olive oil<\/p>\n

1. Preheat oven to 425 F.<\/p>\n

2. Rinse off the birdie-bird, inside and out, and pat dry with paper towels.<\/p>\n

3. Salt and pepper the heck out of the inside of the chicken.<\/p>\n

4. Halve (or quarter, if it makes it easier to stuff) the aromatics that need resizing and stuff ’em in the cavity.<\/p>\n

5. Cut your carrots\/potatoes\/onions\/fennel into chunks and scatter them in a roasting pan just big enough to accommodate the chicken.\u00a0 Toss with olive oil, S&P, and some thyme if you’re using any.\u00a0 Spread them out so that they lie in one layer.<\/p>\n

6.\u00a0 Place our dearly departed clucker on the veg.\u00a0 You have two options now:\u00a0 you can use room temperature butter and smear it all over the bird, or melt the butter and brush it on.\u00a0 Both are effective.\u00a0 Finish off with a liberal salt-and-peppering.<\/p>\n

7. Tuck the wings under the body (like he’s doing a sit-up), tie the legs together with chicken string.<\/p>\n

8.\u00a0 Cook for 1.5 hours, until the juices run clear when near the thigh.<\/p>\n

9. Let chicken rest for 10-15 minutes, wrapped in foil, before carving.\u00a0 Check the vegetables; if they’re not quite done, let them go back in the oven while the chicken is having its nap.<\/p>\n","protected":false},"excerpt":{"rendered":"

This recipe originally comes from Ina Garten, but I’ve internalized it so thoroughly I could roast a chicken in my sleep.\u00a0 I hope I don’t get a cease and desist for posting this… Serves three to four. -1, 5-to-6 lb … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":95,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-155","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/www.pechism.org\/index.php?rest_route=\/wp\/v2\/pages\/155","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.pechism.org\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.pechism.org\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.pechism.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.pechism.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=155"}],"version-history":[{"count":11,"href":"http:\/\/www.pechism.org\/index.php?rest_route=\/wp\/v2\/pages\/155\/revisions"}],"predecessor-version":[{"id":484,"href":"http:\/\/www.pechism.org\/index.php?rest_route=\/wp\/v2\/pages\/155\/revisions\/484"}],"up":[{"embeddable":true,"href":"http:\/\/www.pechism.org\/index.php?rest_route=\/wp\/v2\/pages\/95"}],"wp:attachment":[{"href":"http:\/\/www.pechism.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}