I suffer from a learned tasted aversion to fowl at the supper table. Specifically, the nervous energy and odd posture of chickens have always struck me in the worst way. Thanks to my marriage to a staunch advocate of poultry in the diet and GRANDMA LU'S killer recipe, I am getting sorted out on a rehab programme.
The recipe is remarkably straightforward, and it yields a homey dish that would be welcome at Bubbe's table . . . and not just on Friday night!
BUBBE LUCILLE OSNEY'S SHABBOS ROAST CHICKEN
-One whole roasting chicken 4-5 lbs. (ideally procured from a farmer whose hand you have actually shaken and put $$$ in)
-Two meyer lemons (on the small side, and, no, they do not absolutely need to be meyers)
-A robust sprig of rosemary washed
-Kosher salt and cracked black pepper
-Poultry twine and shears
Pre-heat the oven to 350 degrees.
Wash the bird thoroughly in cool water, patting it dry afterwards. After allowing it to rest for 10-15 minutes, rub a generous amount of kosher salt inside the cavity and on the outside, being careful not to puncture the skin.
Roll the lemons on a cutting board to soften their flesh meat, and puncture each 20 times with a chef's knife or a fork. Along with the rosemary spring, stuff the lemons into the cavity of the chicken. Truss the bird, allowing some room for it to expand during the roasting(which it will be bent on doing!)
Place your chicken in a roasting pan (Le Crueset duch ovens are sublime for this), breast side down. You need not oil or butter the bird, as it is self-basting. Roast this way for 30 minutes. Carefully turn the chicken breask side up, maintaining 350 degrees for an additional 30 minutes. Finally, turn the oven up to 400 degrees, finishing for a final 40 minutes (you can factor 20-25 minutes per pound for a whole roasting chicken).
Remove the masterpiece from the oven and work methodically to cut it into pieces with a poultry shears. Carve the breast meat and serve with the pieces on a platter, pouring the lemon-riffic juices over in abundance.
The recipe is remarkably straightforward, and it yields a homey dish that would be welcome at Bubbe's table . . . and not just on Friday night!
BUBBE LUCILLE OSNEY'S SHABBOS ROAST CHICKEN
-One whole roasting chicken 4-5 lbs. (ideally procured from a farmer whose hand you have actually shaken and put $$$ in)
-Two meyer lemons (on the small side, and, no, they do not absolutely need to be meyers)
-A robust sprig of rosemary washed
-Kosher salt and cracked black pepper
-Poultry twine and shears
Pre-heat the oven to 350 degrees.
Wash the bird thoroughly in cool water, patting it dry afterwards. After allowing it to rest for 10-15 minutes, rub a generous amount of kosher salt inside the cavity and on the outside, being careful not to puncture the skin.
Roll the lemons on a cutting board to soften their flesh meat, and puncture each 20 times with a chef's knife or a fork. Along with the rosemary spring, stuff the lemons into the cavity of the chicken. Truss the bird, allowing some room for it to expand during the roasting(which it will be bent on doing!)
Place your chicken in a roasting pan (Le Crueset duch ovens are sublime for this), breast side down. You need not oil or butter the bird, as it is self-basting. Roast this way for 30 minutes. Carefully turn the chicken breask side up, maintaining 350 degrees for an additional 30 minutes. Finally, turn the oven up to 400 degrees, finishing for a final 40 minutes (you can factor 20-25 minutes per pound for a whole roasting chicken).
Remove the masterpiece from the oven and work methodically to cut it into pieces with a poultry shears. Carve the breast meat and serve with the pieces on a platter, pouring the lemon-riffic juices over in abundance.
