Roast Chicken
On Aug 4, 6:58*pm, John H wrote:
I had a hankerin' for some today. I'm not too wild about the way I normally
roast a chicken, so decided to look around for something new. Came across the
recipe below. It is simple and great. Do it in a cast iron pan, and you've got a
ready pan for making gravy. Let the giblets cook while the chicken is doing it's
thing in the oven, and then use the broth for the gravy. Great stuff.
Oh, if there are any leftovers, you can make some chicken salad for sandwiches
on your next fishing trip. [Now it's boating related!]
Oh, I didn't check to see if the bird was 'farm-raised'. Hell, it may have been
raised in the Bronx for all I know. 'Twas still yummy.
Roast Chicken
" *One 2- to 3-pound farm-raised chicken
" *Kosher salt and freshly ground black pepper
" *2 teaspoons minced thyme (optional)
" *Unsalted butter
" *Dijon mustard
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Preparation
Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper
towels, inside and out. The less it steams, the drier the heat, the better.
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