My Wonderful World

W e l c o m e... And Enjoy!

Monday, January 14, 2013

Roast Chicken ~~ My Way!

These cloudy, rainy days demand
some old fashioned comfort food. 
  Roast Chicken will always fill the bill.    

Roast Chicken, Cornbread Stuffing and Mashed Sweet Potatoes

My recipe is nothing new or secret...and I believe the first time I saw this was way back in the 60's or 70's on Julia Child.   She was the master of simple creation.  

Remove backbone, flatten and remove breast bones and cartilage

Brine chicken for one hour in a half cup dissolved salt in water to cover
Loosen all skin and carefully place stuffing under skin
I was in a hurry today, so I used a boxed cornbread stuffing mix.  
Please feel free to make your own favorite stuffing.  


Smooth skin surface with you hands.  Cover skin with butter...your hand work
best.   Season with Pepper and Poultry Seasoning.   I don't use any
salt since the chicken has been brined.  

Into the 350F oven for 55 to 60 minutes or until   golden brown.  
I like to use the convection roast setting on the oven...makes for a nice crispy skin.  

After removing from oven, allow to rest for 20 minutes. 
While the roast chicken is resting, covered, I make a simple gravy 
from the pan drippings.   Mash the sweet potatoes and now we are ready to plate.  Enjoy!

Bon Appétit and Enjoy 
YOUR Wonderful World!


Big Dude said...

Roast chicken your way looks fantastic. We rarely if ever have a roasted chicken, and I'm not sure why - I love the idea of putting the dressing under the skin.

Karen (Back Road Journal) said...

That looks like the perfect comfort meal. The stuffing under the skin must make the roasted chicken extra flavorful.

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017