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Greek-Style Roast Chicken. [Photograph: ElizabethS]

Last week on the Weekend Cook and Tell challenge we asked all of you to share your favorite methods for roasting a chicken. Always satisfying, a whole roasted bird is the blank canvas of the poultry world, open to all manner of herbs, spices, and cooking techniques. Let's take a look at some of your favorite recipes.

ElizabethS roasted up this Greek-Style Chicken from The Silver Spoon cookbook. Rubbed with just lemon, fresh oregano salt and pepper, the chicken was subtle and delicious.

agoodcooker's method of choice is a dry rub made from equal parts salt, paprika, black pepper, white pepper, cayenne pepper, dried thyme, onion powder, garlic powder buzzed in the spice grinder and left to soak into the chicken over night. This particular roast chicken does double duty in agoodcooker's kitchen, with leftovers making their way into the next day's stock.

While mntwmyn is quick to caution that Jamie Oliver's Chicken in Milk isn't the most beautiful chicken, it is falling-off-the-bone delicious and the gravy is great on mashed potatoes.

mayan has been getting fancy with Jacques Pépin's Chicken Ballotine. Mayan's most recent variation is a deboned bird stuffed with kale, shallots, double cream and sausage. For a tutorial on Pépin's ballotine method check out this how-to video.

joyyy is a bit hesitant to admit that her favorite chicken recipe comes from Oprah's website but this butterflied Two Skillet Herb Roasted Chicken cooks quickly and makes for some very crisp skin.

vizslalvr makes it a point to roast a chicken every week. A recent Herb Roasted Chicken with Beet, Barley, Giblet, and Goat Cheese Salad took advantage of some of the chicken's lesser used bits as well.

Thanks to everyone who shared their bird roasting best for this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Soup Stories.

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