Jamie and I love to watch the cooking competition shows (like Top Chef, Hell’s Kitchen, Chopped, Master Chef) and on one episode of Top Chef, Emeril (a judge at the time) cooked a whole chicken and he rubbed the herbs under the skin. I thought this was so cool and told Jamie that I was going to try it. Then a couple weeks later I was at working thinking about what I was going to cook for dinner and all of a sudden – I knew I had to try it.
I researched different ways that people were stuffing they’re chicken and chicken skin – Beer Can Chicken looked awesome, but that’s a story for another day. I didn’t use a specific recipe – I ended up pulling different things from a couple recipes and making my own version. (always turns out better) On my way home from work I went to the store and bought my first 5lb. chicken and assorted veggies (leeks, potatoes, carrots) to lay in the bottom of the pan. My fiance and I are the only ones in the house, but luckily his business partner was over. I told them I was going to cook a whole chicken and I needed them to eat it. Of course, no problem.
I started by chopping up rosemary, thyme, basil and garlic, mixed them with some olive oil and carefully slid the mixture under the skin. For a moment I wasn’t sure if I was doing it right and found myself Googling (yes a verb) You Tube videos of how to stuff the skin. Then I put them remaining herbs inside the chicken for more flavor. I placed the chicken in the pan (we don’t have a roasting pan, but definitely will register for one) and brushed olive oil over the outer skin. Then I covered the bird with salt and pepper, and placed slices of garlic everywhere – under the skin, on the outer skin, on the bottom of the pan – I love garlic! I organized the sliced veggies around the bird in the pan and placed it in the oven for about an hour and a half at 425 degrees.
It came out perfectly! The skin was golden brown and the bird was moist and absolutely delicious! Another success in the kitchen