Wednesday, August 14, 2013

My Favorite Roasted Chicken Recipe

Well, we're all moved in, and I'm back in the kitchen. It's such a relief. Between packing and moving, we ate frozen meals <shudder> for about two weeks. Needless to say, we are thrilled to be eating real food again. (My stomach is thankful also.)

Today, I want to share my favorite recipe for roasted chicken. It's real food, and it's really easy. I found it on the fabulous Nom Nom Paleo blog. I've made this recipe at least a dozen times.

Click the link above for the full recipe and method. But just so you know, you'll need:
  • Organic whole chicken
  • Veggies of choice
  • Kerrygold butter
  • Balsamic vinegar
The key to this recipe is brined chicken. On her blog, Michelle uses a pre-brined organic chicken from Trader Joe's. The first time I made this recipe, I went to good ol' TJ's and got one. I admit, it was delicious. But at roughly $16 for one chicken, it isn't practical for my budget (or to secure a slot on my regular menu rotation).

Since this recipe is good enough to earn a slot in my regular menu rotation, I started buying organic chickens and brining them myself the night before. To do this, I usually just put the chicken in a large pot with water and sea salt and let it sit in the fridge overnight. I've even used Cornish game hens on occasion.

The other trick to this recipe is spatchcocking the chicken. I was scared of this at first, but now I'll never go back. The chicken cooks much more evenly this way. (If you're a spatchcocking virgin, here's a link to a quick how-to video on YouTube: http://www.youtube.com/watch?v=Ppa1bxB89vg.)

For the veggies that go underneath the chicken, you can mix it up with what you have on hand, but I really recommend using leeks. To die for. Seriously. Especially when you toss them with balsamic vinegar after they're done cooking. Drool.

Here are a few pictures of my attempts:






If you have any leftover, it makes for a delicious lunch the next day.

To your good health,

Allison