Sunday, September 16, 2007

Classic Roast Chicken

classic roast chicken

Nothing is simpler than roast chicken. It's my standby for a busy week. If you've got a spare hour and a half, roast one up and you've got leftovers for the week. If you won't get through it, you can freeze it and use it later.

My favorite recipe so far is the Classic Roast Chicken from Cooking Light. I've noticed that some regular recipes only call for seasoning the skin. But this lightened recipe puts butter and dried herbs under the skin, thus seasoning the meat. For good measure, I rubbed some of the leftover butter/herb combo on the skin. My trick to juicey roasts every time is to use an oven bag, then let the meat rest, of course. Never fails.

Cooked chicken goes in a zillion things. You can make enchiladas, tacos, sandwiches or wraps, soups, or even stirfrys. You're only limited by your imagination. This week I'm working about 65 hours (they dropped a shift from my schedule at my begging) so I'm using it for chicken salad pitas.

Although sometimes I eat the chicken plain—right off the bird. Because it's just that good.

1 comment:

emiglia said...

I'm very into this idea myself. I roast a chicken (I'm into the Lemon and Herb one on epicurious, which also has a butter for under the skin). This week I made one, and then I used the leftovers for a chicken salad I love: mix lf yogurt and mustard together for the dressing, then add chicken, pickles, a diced, boiled potato, and spring onions. Yum!