Perfect Roast Chicken

By adriennehannis

Ingredients

• 1 Whole chicken, wing tips snipped with scissors, any goodies in the cavity removed
• Salt and Pepper – Combine generous pinches of salt and grinds of pepper in a bowl, I like Diamond Kosher salt
• Twine, unwaxed dental floss, white sewing thread – whatever you have

Preparation

Step 1

Preheat the oven to 450°F.

Rinse your chicken, then dry with paper towels inside and out. Seriously pat it down like you’re an arresting officer as you don’t want any steam action when the roasting begins.

Rub the salt and pepper mixture all over the inside and outside of the bird. Now..

Truss! This is not difficult, and if you roast chicken often, it’s a good technique to feel comfortable with as it helps the chicken to cook evenly. I could tell you how to truss or.. you could watch this great video on how to do just that! Sometimes I find visuals to be the best way to go. Thanks Chow for helping the people out.

All trussed up and ready to go, place the bird on a rack in a roasting pan or large saute pan. Point the legs towards the back, most hot part, of the oven.

Roast for 45 – 50 minutes or until the juice run clear. I like an internal temp of 165.

Place on your counter for about 15 minutes, gotta let the magic settle in!, and then eat the hell out of it.