{"id":3520,"date":"2018-03-18T09:55:42","date_gmt":"2018-03-18T14:55:42","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=3520"},"modified":"2020-01-06T13:05:09","modified_gmt":"2020-01-06T19:05:09","slug":"roasted-chicken","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=3520","title":{"rendered":"Roasted Chicken"},"content":{"rendered":"

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If you don’t make a roasted chicken at least a few times per month, you really need to take stock of your life. I hesitated to share something so simple, yet decided to post a recipe (if you can even call it that) when I realized how few people do this on a regular basis. Not only does it make a great meal when you add some veg, you’re almost sure to have leftovers or at least the carcass to make some collagen-rich stock. I used a roasting pan, as that’s what most people have handy, though it’s even better cooked in a cast iron pan without adding the water. Just remove the chicken and move the pan to a burner to make the pan sauce, using double the stock.<\/p>\n

Time: 100 minutes<\/strong><\/p>\n

Serves: 6<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

2.5Kg free-range chicken
\n6g kosher salt
\n1 lemon
\n250ml chicken stock
\nFew grinds black pepper
\n30g butter<\/p>\n

 <\/strong><\/p>\n

Preparation:<\/strong><\/p>\n

Preheat your oven to 220C.<\/p>\n

Rinse the chicken inside and out under cold, running water. Pat dry with paper towels and sprinkle with the salt.<\/p>\n

Cut the lemon in half, placing one half in the chicken cavity, cut side in.<\/p>\n

Truss the chicken and place on the rack of a roasting pan with one centimetre of water in the bottom.<\/p>\n

Place in the oven for ninety minutes or until an instant-read thermometer placed in the thigh reads 71C.<\/p>\n

Transfer the chicken to a cutting board and pour the pan jus into a pot.<\/p>\n

Add the stock to the pot, juice the remaining half lemon into it and whisk in the pepper. Boil on high for ten minutes.<\/p>\n

Remove from heat, whisk in the butter and season with additional salt if required.<\/p>\n

Carve the chicken and serve with the pan sauce on the side.<\/p>\n

Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

If you don’t make a roasted chicken at least a few times per month, you really need to take stock of your life. I hesitated… <\/p>\n","protected":false},"author":1,"featured_media":3518,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,41,3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2018\/03\/Roasted-Chicken.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3520"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3520"}],"version-history":[{"count":4,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3520\/revisions"}],"predecessor-version":[{"id":3960,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3520\/revisions\/3960"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/3518"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}