Perfect Roasted Chicken
With all of the food blogs, food shows and the likes, by now most folks have heard about some sort of Mirapoix. If not, generally a Mirapoix is a combination of vegetables that add a boost of flavor to what could be a more bland meat. It also adds flavor to the drippipngs. The tradidional French version is carrot, celery and onion. The Cajuns add Bell Pepper, I leave out the pepper but add mushrooms as I love 'shrooms. Smaller cooking times require the veggies to be cut into smaller pieces however when you are using the Mirapoix as a "roasting Rack' any size will do. I usually do 3 inch long sticks so I can have some left for veggies and dip !!!!! Place the Mirapoix in your roaster, then add a splash of water, or white wine, pop the bird on top, to save on calories sprinkle the bird first with Salt and Pepper, then spritz with canned spray ( Pam works fine ), then a layer a dried herbs de provence mixture, spritx, herbs, spritz, herbs ..... this gives you an herb crust as the spritz acts as the glue. Put a lemon or two inside the bird, drop a wedge into the pas, a few garlic gloves inside and roast away.
HINT: The bird is done when the skin browns, no secret there. Test the chicken at a joint for clear juices but please do not over cook. Allow her to rest under foil while you defat the sauce, thicken with corn starch, carve your bird however you want and wait to hear rounds of applause !!!!
EASY AS THAT !!!!!!!!!!
I just don't know where the world got the idea that roasting a chicken is a hard thing to do !!!!
NOTE: Save the carcass in your freezer for homemade stock. Another hint: save unused pieces of the afore-mentioned veggies in your freezer too, then you have stock makers at the ready. You can even save the bones from your Kentuckey Colornal !!!!!!!!
And please make homemade stock, gives you something to do on a rainy day, makes your house smell great and saved you money !!!!!! You can freeze stock in ice cube trays, zipper type bags,.....