Yesterday, I made the chicken. Bryan was busy with work, so I had the whole place to myself to cook. I chopped garlic and rosemary, got out the butter and salt, and then the chicken. I was a little terrified that I had to pull out the innards and cut off some fat. It was as gross and squishy as you'd think. I scrubbed it down and patted it dry. I rubbed the salt and butter and garlic and rosemary all over it. Holding it was quite different: it was heavy and the most stable grip was holding it under the wings, much like Rafiki holding an infant Simba. The oven was hot, and I put the bird in.
Fast forward smashed yams, cooked brown rice and two hours later, Bryan carves the chicken. Despite the outside being crispy and beautifully brown, the inside of the thighs are quite pink and a little too juicy.
We brainstormed the best course of action: cut off the cooked breasts and just eat that? put it back in the oven? order some Chinese delivery? All the options seemed equally valid. And then I remembered my mother-in-law. She has made whole chickens for me several times; she would know. And would you know it, she did. Her suggestion: cut off the white meat, microwave for 5 minutes; put the bird back in the oven for 40 minutes. It was delicious, though entirely too complicated.
I read an article a few weeks ago that listed ten things you're better off paying someone to do for you. I'm going to add Roasting a Whole Chicken as #11. For the exact same price, you can take home one that your grocery roasted - easy, equally affordable and definitely cooked.
