I was appointed the task of roasting a chicken which my hubby thawed for me. How could I flavour this clucker and keep it from drying out in the oven? There must be something around here… Lime. Garlic. Butter. Perfect.
I shave a few slices of lime, right from the center so they are nice and juicy. The garlic gets a similar treatment. The thin pieces, along with butter, fresh rosemary, pepper and sea salt are pushed under the skin of the breasts and legs – as far as they can go. The cavity was sprinkled with sea salt, pepper, then stuffed with moisture rich ingredients: the ends of the limes, hunks of onion, and smashed garlic cloves. Top the bird off with butter or olive oil, salt and pepper. You’ve got yourself a mother cluckn’ good chicken.
I guess I put too much stuff under the skin, since this one got away on me and split open. Nevertheless, the breast meat was moist and had a hint of lime and garlic. Also note it was roasted on a rack inside the pan, this lets the fat drip away (hence why the butter is needed). Is butter that much better than chicken fat? Roasting is better than deep-frying, I can say that much.
By the time this little chic was finished, it was about 11:30-something at night. The only bad thing about it was that the boys were waiting, ever so patiently, for this chicken for supper. Sorry guys, next time I’ll have to start earlier!