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Roasted Chicken With Lemon Up It’s Hoo-Hoo

Our House Smells AMAZING Right Now!
This is the before shot of my first whole roasted chicken in at LEAST a decade, if not two. I did a turkey once in that time I think? Either way, before it’s even cooked I’m throwing out the Disclaimer Experimenté clause which I have just made up now.

Read the full recipe and instructions on how I made it below – unnecessary “wisdom” included. For free. Some things in life are free.

 

 Ingredients:
1.6kg whole chicken skin on (at least for cooking)
1 apple sliced – (reserve peels) I considered apricot but didn’t have the guts.
1 ripe avocado sliced (reserve pit)
1 lemon
5 sweet peppers red, yellow and orange sliced up (reserve caps and seeds)
hand full of white onion sliced (or so – I used the last of one I had in the fridge)
2 hand fulls sliced celery (or a small zip bag full – same as the onion)
1 whole garlic bulb (papery shell off but not peeled)
Thyme
Sage
Sea Salt
Fresh ground garlic & pepper blend (or just pepper)

First let me say, half way through starting this I looked up a recipe by a certain gorgeous chef for cooking times. It wouldn’t be fair to not credit the inspiration for the lemon up the hoo hoo and the garlic method by J.O. Read here, but please come back soon, because there’s a surprise at the end! Oh, and pre-heat your oven to 475 F.

So, I chose the fruits and veggies listed mostly with the intent of cleaning out the fridge. Hence the slight difference in recipes between mine and you know who. I had the celery and onions left over from a few other recipes. I started to use carrots but I wanted to save them for another meal and picked an almost over ripe avocado instead. Why not? They have such a buttery flavor I figured it could work.

Chop up all of your fruit & veggies, putting all of the reserved peels for the compost and about 1/3 of the onion and celery into a seperate bowl – NOT THE COMPOST. Put all of the good parts into the roasting dish. Sprinkle with a pinch of salt and pepper, squeeze a bit of lemon juice on and drizzle with EVOO (Extra Virgin Olive Oil) Mix it up so it’s evenly covered. The avocado is high in fat and oil so you can use less oil than you think you might need!

Rinse off the chicken, just for kicks. Not because I recently read that they get Chlorine baths before packaging. (GROSS) Pat it dry and drizzle a tincy bit of EVOO in the cavity (yuck, I know – trust me) and stuff it with all of that compost stuff you reserved and put the lemon where the sun don’t shine! Then give it a good rub with the oil and sprinkle with the spices.

Throw it (gently) in the oven and turn it down to 400 F right away. I have no idea why, J.O. told me to. Baste it every 20 minutes or so. How long you say?

I used a chicken with the little popper to tell you when the chicken is ready. Totally useless. When I noticed it popped, the juices weren’t running clear and the meat closest to bone was still quite pink. So, I ended up cooking it for just over two hours. This gave me plenty of time to put the cheater rice in the nuker, which I sprinkled with the same garlic & pepper blend – lemon and pepper blend would work with this too. I’d say start with the intent of cooking it for at least 2 hours but it depends how big your chicken is.

The surprise that I referred to earlier isn’t nearly as exciting as you might hope. Leaving it in for that much longer cooked the veggies and apple WAY down. I’d originally planned on serving the mix over the rice. NOPE. I did mix the juices into the rice though. Plan for some extra veggies!

All was not lost. They cooked down so much that it was like gravy already. I think this is in part due to the avocado. After carving the chicken – which was incredible by the way, I put the bones and the gravy like veggie goo all back in the fridge for 2 nights and today I put it back on the stove top with some water and I’m making the best smelling stock EVER. Glad I saved those carrots.
I’m off to invent smell-o-vision.

Chicken Stock

Cheers!



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