WHOLE CHICKEN

I was recently at the grocery store and decided after 4 years of cooking I will actually attempt cooking a WHOLE CHICKEN!!!!!!!!!!!!!!  You would think that this would not be a big deal but whole chicken scare the ever loving day lights out of me.  Although, as I go through my cooking magazines and browse recipes, it really doesn't seem that scary. I also thought there may be a possibility that I would actually cut the breast bone out and butterfly the chicken.....lol that is really making me nervous.


OK down to business:

Fine Cooking (Chicken Issue September 30th)

This recipes looks super simple and really really yummy.  Below is the original recipe that I found.  If I get around to making this recipe, I will make a few changes.  Although I do like rosemary, thyme is the love of my life for herbs.  It smells so wonderful all the time and the flavor is spectacular.  Also I think that shallots may be a little "specialty" and the cost may not be worth it for me.  I think if I bought small yellow onions and halved or quartered them it could serve the same purpose.  A meat thermometer is very very important.  Anyone who is roasting meat in the oven or grilling large pieces of meat needs one.  They will allow you to cook the meat to the perfect temperature - this will then ensure that you do not have dry meat and happy eaters!!

Ok on to the recipe!!

"Roast Chicken With Caramelized Shallots & Fingerling Potatoes"

Kosher Salt

Ground Black Pepper

(1) 3 1/2 - 4 Pound Chicken...Rinsed and patted dry with paper towels.

2 Tablespoons Unsalted Butter

2 Tablespoons Chopped Fresh Rosemary

1 1/2 Pounds Fingerling Potatoes, Cut on the diagonal into 1 1/2" pieces.

4 Shallots, peeled

1 Tablespoon Sherry Vinegar

Sprinkle 2 1/2 teaspoons salt and 1/2 teaspoon pepper all over the chicken, including the cavity.  Place on a rack in a pan, put the chicken on top, and let sit for up to 24 hours, uncovered, in the refrigerator.

Position a rack in the center of the oven and heat the oven to 425 degrees.  In a small bowl, mix the butter with half of the rosemary.

Using a brush, dab the butter between the skin and the breast meat, taking care not to rip the skin, and spread the remaining butter all over the bird, including the cavity.  In a large bowl, toss the potatoes and shallots with remaining rosemary, 1 teaspoon salt and 1/2 teaspoon pepper.  Set the chicken breast side up on a rack in a large roasting pan.  Scatter the potatoes and shallots underneath the chicken and the rack.

Roast the chicken until the breasts are nicely browned all over, about 35 minutes.  Gently flip the chicken (use tongs to clutch the inside of the cavity and the side of the bird) and cook until an instant thermometer inserted into the thickest part of the thigh registers 165-170 degrees F - this should take another 15-20 minutes.

Transfer the chicken to a cutting board and let rest, breast side up, for 10 minutes.  Meanwhile, toss the potatoes and shallots with vinegar and return the pan to the oven to continue browning them, another 10 minutes, tossing again once or twice.

Carve the chicken.  Serve with a drizzle of any juices accumulated on the cutting board and the shallots and potatoes.