food frenzy

I love to roast a chicken, I find it to be super easy and the reward is huge. My family can enjoy a delicious meal and then I can make stock from the leftovers to then make into a delicious soup that only gets better and better as the days pass. One thing you need to know about me is that I am a bit of interpreter dancer in the kitchen, I don't follow recipes and I like to add random ingredients while the food is cooking.
Cooking is fun so I try to be very NOT uptight about it.

This is how I roast a chicken:
*I wash my bird and pull any organs or parts that might be in its cavity, I wash in cold water.
*Then I lift the skin and stuff with coarsely chopped sage and rosemary. I stuff it till it looks fairly lumpy.
*Then I prick a few lemons and stuff them in the cavity of the chicken. I then rub or spray olive oil on the out side of the chicken and put a ton of salt and pepper
* I might implant cloves of garlic cut in half, depends on my mood.
*I preheat the over to very hot - and place the bird, breast up on a rack in a pan inside the oven once its fully preheated.
* Flip the bird once the skin is a deep golden brown to brown the other side
*Once the other side is fully brown I return it to breast up and add large chunks of carrots, finger potatoes, chunks of onion, more herbs and garlic to the pan. I love basting so I will do this throughout the cooking process.
*Once both sides are brown and the skin is starting to get very crisp I will lower the heat to 300 F which is a great heat to roast veggies and will cook the bird so it remains juicy.

I pull it from the oven when the leg of the chicken is very loose and the leg skin is seperating from the bone but for safety reasons you should remove it when it is between 165 - 175 F in the breast and thigh.

This is a very easy and yummy dish that seems to please the gang! Enjoy!