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!