Perfect Roast Chicken

A sign of a great cook is his or her ability to roast a chicken. It seems so easy – just pop the bird in a pan and stick it in the oven, but just taking a few steps in between will produce a moist and tender bird, fit for a Sunday mealtime centerpiece. And if you really want to make life easy this week, roast two birds at the same time, carving the second one for use later in the week. Brining is a cook’s insurance that the bird will be moist, and sealing the skin by coating it in butter before roasting results in the golden, crispy skin we love. Sliding butter under the skin keeps the breast tender and flavorful. Turning the bird during roasting helps keep the breast from drying out before the legs nad thighs are fully cooked. Consider mixing herbs and spices into the softened butter before placing it under the skin. The fat transfers flavor into the breast meat more intensely than when the flavorings are added to the brine. Use one teaspoon finely chopped herbs per tablespoon of butter. Try thyme, rosemary, parsley, garlic, curry or chili powder, or minced ginger.