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.
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.
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.
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.