Roast Chicken

Roast chicken has got to be the easiest food to make. I don't know why so many people are apprehensive about making it. Probably because of all the salmonella scares and not knowing when it's done. Well I don't have a meat thermometer so I pull the leg to tell if it's done: if the leg breaks apart easily and the juices run clear, its done! But even when it's done, let it sit for 15 minutes before cutting in to it. That will help the meat stay juicy and tender.

I can rarely find roaster chickens anymore, only fryers (which i roast anyways because i'm desperate) so when I saw that this big plump roaster was only 12 dollars, it was an easy dinner decision. This particular chicken happened to have a timer in it, which popped out when the chicken was done. It worked great!

So here is how to make easy-schmeezy roast chicken...

1) Wash the chicken on the outside and rinse the insides. Dry.
2) Sprinkle the inside of the chicken with salt and pepper. If you have celery salt or poultry seasoning you can use that too, but if not don't sweat it.
3) Cut up any onion and celery you have around and throw it in the chicken.
4) Rub olive oil on the outer skin of the chicken then run in sea salt and cracked pepper (or whatever you have)
5) Roast in a 375 degree oven until the leg pulls apart easy and juices run clear.
6) Let sit for 15 min before cutting in!

And you MUST use the bones for soup...or else...