I love roasted chicken and this is an easy way to do it. The technique comes from a French chef and the chicken turns out moist and super tasty. What’s different about this method is you place the chicken on it’s side! Heat the oven to 450 degrees. Pat the chicken dry, rub with a couple tablespoons of butter, season with salt and pepper. Place in a heavy cast iron pan and cook for 25 minutes. Remove from oven, flip chicken to the other side and cook another 25 minutes. Remove again and cook for 10 minutes more with the breast side up. Or until done – I had to cook an additional 8 minutes.
Now comes the wait part and this is the secret to super moist chicken. Place a large cereal bowl on a baking sheet. Place the chicken breast side down with the legs resting on the bowl. The legs should be higher than the breast. Tent with foil and let rest for 20 minutes. All the juices will redistribute and the chicken will be the best you ever had!
The next best thing about roasting a chicken is making homemade chicken stock with the carcass. I usually let the bones chill over night and make the broth the next day. Nothing makes better soups then homemade stock!
To make the stock – Toss the bones in a stock pot. Add enough water to cover and add:
Carrots, celery, onion(quartered), 3 cloves garlic(cut in half), 5 pepper corns, bay leaf, afew sprigs of fresh thyme and oregano. Bring to boil then reduce heat to a simmer. Simmer gently for 2 hours. Strain stock using cheesecloth. Enjoy!!