Entree · Serves 6
Sunday Roast Chicken
A Kowalski Sunday tradition since before anyone can remember
There was always a chicken on Sunday. It didn't matter what else was going on — the season, the weather, who was fighting with whom. The oven went on at two o'clock and dinner was at five. We never questioned it. We still don't.
Ingredients
- 1 whole chicken, 3½–4 lbs
- 3 tablespoons olive oil
- 1 tablespoon coarse salt
- 1 teaspoon black pepper
- 1 lemon, halved
- 4 cloves garlic, crushed
- A few sprigs fresh rosemary and thyme
- 1 teaspoon fish sauce
- 1 onion, quartered
- ½ cup chicken stock
Method
- Remove chicken from the refrigerator 30 minutes before cooking. Preheat oven to 375°F.
- Pat the chicken thoroughly dry with paper towels — this is the single most important step for crisp skin.
- Rub the fish sauce all over the skin first, working it in gently. Then coat evenly with olive oil.
- Season generously inside and out with salt, pepper, and stripped herb leaves.
- Stuff the cavity with lemon halves, crushed garlic, and onion quarters.
- Place breast-side up in a roasting pan. Pour the stock into the bottom.
- Roast 1 hour 45 minutes, basting every 30 minutes with pan drippings.
- Rest 15 minutes before carving. The juices need time to settle.
From the Table
0 notes left by home cooks
Loading...
Leave a Note
Made this recipe? We’d love to hear how it went.
Loading...