A shout out to roasted chicken

With a steady hand and patience, you can skim a lot of the fat off with a large flattish serving spoon.

Yeah I usually do herb/butter/lemon too and today I just wanted to try sthg different. I put butter and salt between skin and meat too. Paprika roasted nicely with the skin.

Love roasted chicken. We definitely do the dismantling for leftovers/stock thing.

I stick to the absolute basics: butter, salt, pepper, lemons inside, roast on high heat to crisp the skin and then turn the heat down and cook until the thermometer says whatever it's supposed to. I used to brine, or flip halfway through, or truss, but one day I was feeling lazy and skipped all the fancy stuff and it was still delicious.

At least once a week I roast a chicken or at least some legs + wings, and always have it with roasted potatoes, cooked in a separate cast-iron skillet and finished with smoked paprika, as well as braised kale with a bunch of garlic and sherry vinegar.

When I do a whole roast one I end up getting like 12 meals out of it - the initial one, something using whatever we don't eat the first night, and soup made with the carcass.

making stock this morning. it looks disgusting now but give it a few hours and *mwah*