This is the roast chicken I made for dinner, inspired by Michael Ruhlman’s article “America: Too Stupid to Cook.” I cut the backbone out of the chicken for easier carving which is why the cavity looks oddly huge. Here’s what Ruhlman sarcastically instructs:
“The World’s Most Difficult Roasted Chicken Recipe
Turn your oven on high (450 if you have ventilation, 425 if not). Coat a 3- or 4-pound chicken with coarse kosher salt so that you have an appealing crust of salt (a tablespoon or so). Put the chicken in a pan, stick a lemon or some onion or any fruit or vegetable you have on hand into the cavity. Put the chicken in the oven. Go away for an hour. Watch some TV, play with the kids, read, have a cocktail, have sex. When an hour has passed, take the chicken out of the oven and put it on the stove top or on a trivet for 15 more minutes. Finito.”
I like the flexibility of this “recipe” and I love all of the things I can make out of the leftover roast chicken. I used two carrots, an onion, an apple, small red potatoes, rosemary, and a few cloves of garlic. I would recommend continuing to roast the veggies as the chicken cools because they didn’t get completely tender in 1 hour. For the salt crust, I mixed 1 T of kosher salt with 1 t of chopped rosemary and one clove of garlic, pressed. It made the skin taste awesome!
I’ve made Roast Chicken before, but it wasn’t particularly pretty. I acquired a flash for my camera this past weekend- thanks craigslist!- and I wanted to show you the images above so that you can see what a difference a flash makes. The chicken is so lovely and pink in that bottom left picture! Way less of the ugly yellow kitchen light that usually murks up all of my food pictures. Happy!!