Really, the name should say it, define it, make you crave for it... I made Martha Stewart's Roast Chicken 101 for dinner last night. I have no idea why I have not prepared it more often because it is one of the best roast chicken recipes and it is easy to prep. The recipe calls for adding salt, pepper, garlic, fresh thyme sprigs and a whole lemon (pierced with a fork all over) into the cavity. It also calls to rub unsalted butter all over the outside of the bird, however, I use one of Emeril's tricks and put it under the skin. Next, I tie up the legs with kitchen twine to hold it all in. Once the bird is ready, I add chicken broth, wine, water, along with root vegetables (carrots, turnips and parsnips), onion, a little course salt and more fresh thyme to cook under the bird. Periodically I basted the bird with the liquid. Oh my goodness, the bird comes out so juicy and sooo delicious. Try it. You will not be sorry.
Here is the plate of food, ready to be consumed. Okay, it looks like a lot of butter when in reality it is the gravy. I paired this dish with a wonderful Syrah from the winery my sister works at in Alexander Valley, Sonoma County, called Field Stone Winery.
Cheers!
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