Tonight we tackled a whole roasted chicken for dinner. It may seem like a daunting task, but in reality, the oven does all the work. We ventured over to Trader Joe's to pick up some groceries for the week, and picked up our bird. The nice thing is that they have whole organic chickens that are already brined. Whether you brine it yourself or buy a pre-brined bird, brining is the way to go. It helps keep the meat really moist and delicious.
While Justin was massaging the chicken, I got to work chopping up all the veggies to make a nice little bed for him. We went with leeks, celery, half an onion, and some carrots.
I also got together the aromatics that we stuffed into the cavity of the bird. These included a whole lemon, sage, rosemary, thyme, garlic, and half an onion. Then you just stuff it all inside the cavity.
Ruhlman's Twenty prior to roasting to see what Mr. Ruhlman suggested, and to keep the meat moist, he recommended either stuffing the cavity or closing the cavity (he also recommended the liberal use of salt). Doing so prevents the hot air from circulating through there and drying the meat out from the inside. We figured we'd do both, to keep the meat moist, and add some additional flavors.