A roast chicken has become a common occurrence in my house. I can start it before Nell’s night time routine and it’s done by the time she’s settled. It also gives me lunch the next day, and the start of stock which carries me forward to other meal ideas. I’ve been trying a few roast chicken recipes to see which one give me the most tender meat with the crispiest, tastiest skin, and I’ve settled on Ina Garten’s aptly named Perfect Roast Chicken. I usually use olive oil to give the chook a good layer of fat pre-cooking, but Ina uses melted butter. The result is crispier, more golden brown skin that wraps around perfectly tender, juicy breast. Delectable.
Since the roast chook has been on high rotation, I’ve been considering its flexibility. It’s a trans-seasonal staple that can be served hot or cold and is happy to be paired with any old thing from crisp, bright salads to luscious, sweet roasted vegetables. I’ve decided to challenge myself to share a roast chicken recipe for each season over the next year. I want it to celebrate the produce of the season and reflect the current mood of the sun as it streams in my kitchen window. It will take me a year to rotate around, following the sun and the seasonal produce to produce four roast chook recipes. Continue Reading
