Monday, August 6, 2007


In honor of the arrival of my two cookbooks, I will share this recipe with you all. I've used it many times, and it's quite delicious!! Both my mother and mother in law were both very nervous about the waiting time called for, but it works just perfectly!!

Perfectly Roasted Chicken
1 chicken (about 3 1/2 lbs)
2 T salt [or more]
1 1/2 T olive oil
2 t sugar

Sprinkle the chicken all over with the salt, including the cavity. Place a wire rack over a plate and put it in the fridge for at least four hours and/or up to four days! Adjust over rack to middle position and heat to 450. Tie the legs together and tuck the wings under the chicken. Brush the top and sides with oil and sprinkle with 1 t sugar and some pepper. Place chicken breast side down on a v-rack in a roasting pan, brush with remaining oil and sprinkle with 1 t sugar and some pepper. Roast breast side down until deep golden brown about 30 minutes. Remove from oven, and holding a wad of paper towels in each hand, turn chicken breast side up. Sprinkle with some more sugar (about 1/2 t) and add 1 cup water to pan - add the water sooner if the pan starts smoking. Roast chicken about 20 minutes longer, until the thickest leg/thigh measures 175 degrees. Let it rest on the cutting board for 15-30 minutes.

from Pam Anderson's Perfect Recipes for Having People Over

This was the first recipe I ever tried of hers...which made me fall in love with this book. I've been known to give it as a wedding gift!


LauraSuz said...

This will show my lack of experience in the kitchen AND in the grocery store but, you can buy an entire raw chicken? Is it expensive?

Anne said...

Yes you sure can. Nope, they usually aren't that expensive at all especially compared to buying a package of boneless, skinless breasts!