It has been almost a month since I roasted a chicken so we were overdue. Explains why we both were craving our favourite dinner.
I presalted the chicken Tuesday night and covered with plastic wrap. The chicken was uncovered Thursday morning and left to air dry all day. Moe took the chicken out of the fridge about an hour before I got home from work. As always, I roasted the chicken using Barbara Kafka’s high heat method (500°F).
TIP: Use a pan that is just big enough for your chicken or turkey. This will reduce the amount of fat that gets splattered on the oven walls, reducing smoke and preventing smoke alarms from going off. I use a vintage Griswold #8 cast iron skillet. The perfect size for a small four pound bird.
Sides were mashed potatoes and gravy, steamed green and yellow beans and rutabaga. I also made a bread stuffing/dressing. (Moe feels deprived if I don’t make the stuffing). Because it was so hot yesterday and I didn’t want to heat up the kitchen, the chicken was roasted out in the back room in a little Waring Convection oven, but NOT on the convection setting. And the stuffing was baked in my Cuisinart Toaster oven.
For the stuffing I cut up a loaf of day old bread before leaving for work. I wanted to dry it out a little bit. The bread cubes were tossed with onions and celery sauted
in butter and seasoned with fresh minced sage and parsley, salt and pepper and moistened with chicken broth. Spooned into a small casserole, covered and baked at 350°F for about 50 minutes.