Week 1: Roast Chicken Recipe

Week 1: Recipe

Roast Chicken

I mostly followed Alton Brown's Recipe described in season 1 episode 2 of Good Eats: A bird in the pan

1. Position top rack in oven 8in from the top and crank the broiler on high
2. Place 1.5tbsp Peppercorns in Mortar and Pestle.
• I didn't have peppercorns, so I just used that much pepper
3. Work in 3 cloves chopped garlic, 1tsp parsley, and 2tsp olive oil until it becomes a paste

1. Arrange vegetables in a roasting pan
• I had carrots, cauliflower, mushrooms, and a sweet onion cut into quarters
2. Butterfly chicken with a big knife
1. Place chicken on cutting board breast up
2. Open up the back end of the chicken and find the backbone
3. slide knife along spine all the way up to the neck bone
4. Hold handle firmly, but don't press down with it. Press down on the chicken breast with your other hand
5. move the knife to the other side and repeat
6. Open the chicken book-style with the legs facing you
7. find the clear membrane covering the keel bone that separates the two sides of the breast
8. Take a pairing knife and slice through the membrane, the work your index finger underneath the keel and gently lever it up and out. Now the bird will lie flat
3. Loosen the skin over the thigh and distribute paste evenly underneath. massage skin with remaining oil
4. Place bird on veggie bed
5. Broil 25 mins
• The skin started to burn at the 20 minute mark, so I flipped it early
6. Flip bird and season with 1/2tsp salt
7. Return to oven until temp reaches 160F
• I also stirred the vegetables at one point.