And, no picture to prove it! It was so bee-oo-tiful, too! Well, maybe now I'll have learned something from myself and actually know how to roast a chicken proficiently to repeat it and take pictures.
Yeah, you heard me correctly. I mess up roasted chicken. Often.
Okay, okay, that's not entiredly the truth. I don't actually mess it up. Typically, it's edible, even tasty. But, it always takes me way longer than planned, and then somehow is a little underdone in the thighs. Again, edible, but we have to zap the thighs in the microwave a little.
Not this time, my friends! No, it was done, golden, and tasty.
What did I do?
First of all, I brined it that morning. I kind of made it up. Maybe a liter of water, half a liter of white wine, 1/4 cup of brown sugar, 1/4 cup of kosher salt, 5-6 black peppercorns...Tasted it. Seemed fine. In goes the chicken.
When it came time to cook, I stuffed it with fresh sprigs of parsley and thyme, a small rib or celery, and a carrot (cut up), then trussed it. I roasted the bird at 452 degrees F for 30 minutes, then another 30 minutes at 350 degrees F. I let it rest for about 10 minutes before carving into it.
Oddly enough, when I was cutting the leftovers up to put away, the joint between the breast and the little drummette part of the wing was ever-so-slightly underdone. Hmmmm. Everywhere else was perfect.