Tag Archives: Roast Chicken

Sunday Roasted Chicken–CIA version

By CIA I mean Culinary Institute of America, not the infamous government Central Intelligence Agency.  Sadly.  Because if I could make a roast chicken that could hunt down terrorists and single-handedly (wingedly?) preserve and protect our national security, that’d be totally awesome.  And I definitely wouldn’t need to be studying for my finals right now.

But I have yet to do that.  So instead, I’ll show you how the other CIA does roast chicken.  If you’ve been reading my blog for a while, then you’ve probably seen my last version of this delicious Sunday dinner (click here for a reminder). 

I had the very exciting joy of receiving a giant bag of food magazines from my dad’s friend and coworker, Joanne.  When I got home for Thanksgiving, Dad casually handed me a bag and I opened it to find the mother lode: the CIA’s Kitchen and Cook, Cooking with Paula Deen, and The Food Network Magazine.  Literally 50 magazines.  I could hardly contain my glee as I sat in the middle of the living room floor, tossing magazines and recipes about willy-nilly until you could barely see the carpet.  So, thanks Joanne!

CIA’s Sunday Roast Chicken

  • 1 4-6 pound roasting chicken
  • 2 stalks celery, chopped
  • 1 onion, cut into large chunks
  • 2 potatoes, peeled and chopped
  • 1 T olive oil
  • salt and pepper
  • 1/2 t dried rosemary
  • 1/2 t dried thyme
  • 1 bay leaf

Pre-heat the oven to 425 degrees.  Remove giblets from the chicken and set aside if you want (I didn’t use ’em), rinse and dry the chicken.  Remove the wing tips, and set them aside (or not).  Truss the chicken with twine (this involves tying the feet together, and binding the wings down–I didn’t take pictures of this, but use your imagination), and rub with the oil and season generously with salt and pepper, inside and out.

Generously, please.

Next, gather up your veggies and potatoes and lay them in the bottom of the pot.  If you have a roasting rack, put this on top of the veggies and place the chicken on top of that, otherwise, just lay the chicken on top of the veggies.  The CIA says that there should be an inch of space on all sides of the chicken for best browning.  I had to work with what I had.

Start the chicken in the hot oven for about 20-30 minutes until the skin is browning and starting to crackle.  Then, reduce the heat to 325 degrees and cook until the chicken reaches 165 degrees in the thickest part of the thigh, about an hour, basting twice with juices from the pan.  When it’s done, the thighs should feel loose (no springy end feel, fellow PT students), and the juices should be clear, not cloudy.  Remove from the pan and cover with a foil tent to rest for 20-30 minutes.  Don’t skip this part, or your chicken won’t be juicy!

Take the veggies out of the pan and set aside.  Place the pot with all the drippings on the stove and bring to a boil.  Skim off most of the fat (you can use a gravy separator if you have one), and make a roux with 2 T of juices and 2 T all-purpose flour.  Slowly add the rest of the juices, constantly stirring to prevent lumps.  Add chicken stock or water to thin as you need.  Finally, add the spices and let the gravy simmer for 15 minutes.  Try not to eat it with a spoon.  Add salt and pepper to taste.

Drain the gravy through a strainer to remove the big herbs, and carve the chicken.  Lay the pieces on a platter and reheat in the oven before serving.

Fritz said this was the best roast chicken I’ve ever made, and I have to agree.  The high heat then low heat method seemed to really keep the chicken super juicy, and then the gravy was amazing.

What’s your method for the best roast chicken?

I hope you try it and like it!  I’m sure there will be many more recipes coming from these new magazines in the future.  I’m watching The Holiday (I told you I have a problem), sitting on the couch wearing my favorite sweater of Fritz’s, and I’ll be paging through these magazines for an hour or so until I’m off to go observe an older adult for class.  Have a beautiful day!

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Sunday Roast Chicken

I can’t believe it’s only been a week since last Tuesday…it feels like it’s been at least 100 days.  My school schedule this year feels super packed (even though it’s really not), and the week just crawls by.  Of course the weekend whizzes by so fast I might actually need physical therapy for whiplash.  But alas.

I made a roasted chicken on Sunday, and there is just something about roast chicken with root vegetables that just feels so comforting.  It’s also incredibly cheap!  Buying a whole chicken and some potatoes and onions is probably one of the cheapest meals you can make, and it lasts the two of us at least three meals each–the chicken itself, the chicken sandwiches, and then, of course, the chicken noodle soup (I just love soups).

Sunday Dinner Roast Chicken

  • 1 whole chicken
  • 1 large onion or several small onions, quartered
  • 4-6 small potatoes, scrubbed and quartered
  • 1/2 lb baby carrots or any other root vegetables
  • 2-3 T olive oil
  • 1 T chopped sage
  • 1 t chopped chives
  • salt and pepper to taste
  • 1 C water

 

Preheat the oven to 375 degrees and set rack in the middle position.  Oil pan with a few drops of olive oil and set aside.  Clean and dry chicken (don’t forget to remove that pesky package of gizzards).  Combine the remaining olive oil, sage, chives, and salt and pepper in a small bowl.  Using your hands, rub the mixture under the skin on the breasts, being careful not to rip the skin.  This helps keep the chicken from drying out and gives the skin a nicely browned, crispy look.  Rub the remainder of the mixture over the rest of the chicken.

 

Put the largely chopped vegetables into the pan and place chicken over the top.  This helps raise the chicken off the pan and allows the air to circulate underneath it, cooking evenly.  You can also use a roasting rack.  Pour the water into the bottom of the pan to keep the drippings and vegetables from burning.  Leave the chicken uncovered while it cooks for 30-45 minutes at 375 degrees.  Turn the pan around and raise the temperature to 450 until the skin is browned and the breast reaches 170 degrees with a meat thermometer, about another 45 minutes.

 

Remove the chicken and let rest on a carving board for 15 minutes before carving.  Remove the vegetables with a slotted spoon and feel free to use the drippings to make a delicious gravy.

I’m hungry again.

I was shocked at how quickly the alfalfa sprouts grew!  We ate them yesterday in a salad, and I’m going to use them today in some chicken sandwiches for lunch.

Alfalfa Sprouts

  • Wide mouth mason jar
  • Alfalfa seeds
  • Thin mesh or screen for top (I bought a jar top made specifically for this purpose, but you can even use old nylon stockings)

 

Put 2-3 T of alfalfa seeds into the jar (I used two and probably will use less next time, because I was not prepared for the massive amount of sprouts this would produce).  Cover with water (fill the jar halfway), and let soak overnight.  Use the mesh top for the jar so the seeds have some air.

 

After the sprouts have soaked overnight, drain the water and rinse a few times.  For the next few days, rinse the seeds twice a day and leave the jar upside-down at an angle to drain all the water.  Rinsing and draining is important, because otherwise the seeds will rot or mold–and you don’t want that! 

 

Leave the seeds out of sun until the 3rd or 4th day or they will prematurely turn green.  Once they sprout leaves, you can put them in sunlight (preferably not direct sunlight) and they will turn an attractive green.  Then all you have left to do it eat ’em!

Don’t they look delicious?  I love how crisp they taste in salad.  Also check out that bowl–it’s one from our new set from Ikea. 

I can’t wait to go to yoga tonight–I always feel so refreshed after I go.  My instructor has also gotten into the ridiculous habit of giving out chocolate bars to people who actually fall asleep during the relaxation pose at the end…and judging by how sleepy I feel already, I think tonight might be my night!  Could be worth the embarrassment of having to be shaken awake by my fellow yoga-ees.

Have a beautiful day!

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