Sometimes I need a little inspiration. there are times that I get to the end of the day and just cant bear to think about cooking and I'm completely uninspired. Food is what I love, and how I communicate love, and how I calm myself. But sometimes, without my knowing why, I'm drained of all that. And cooking becomes just another chore. One of the things that I do to take hold of this "thing" and wrestling it into submission is to go back to the basics.
What could be more basic than a roast chicken. How many hundreds if not thousands of recipes for a roast chicken? Yet, to get it right does take exact technique. Granted it is not rocket science, but it does take a skill. This recipe is an adaptation of the famous roast chicken from Zuni Cafe, but much simpler. The two keys in my opinion: a smaller bird 2 1/2 to 3 1/2 pounds and high heat. Smaller birds flourish at high heat, roasting quickly and evenly and with lots of skin per ounce of meat, they are virtually designed to stay succulent. I do truss my birds for more even cooking, but it's not a deal breaker if you don't. Also, since your going to the trouble of roasting one bird, why not roast two. Portion out the cooked chicken and refrigerate or freeze for adding to a myriad of other dishes. A great time saver!
It's good to remember that some of the most inspiring things can come out of the simplest pleasures.
Master Recipe Roast Chicken
This can be done with either a full skin on bone-in breast or a whole chicken.
One 2 1/2 to 3 1/2 pound organic free range chicken
2 tsp. Kosher salt
Freshly ground black pepper
Preheat oven to 475 degrees F.
Prepare the Chicken:
Line a heavy large rimmed baking sheet with foil. Truss chicken and then rub olive over outside of the bird. Season generously with salt and pepper.
Roast until thickest part of breast registers 165 degrees F. About 35-40 minutes. Transfer to a cutting board to rest 5 minutes.