Lesson 2: Roasting a chicken requires you to truss. And trust.
To kick off our first holiday season in our new home, J & I hosted a “Pre-Thanksgiving Day” dinner with some friends. I wiped off the dust collecting on my Martha Stewart ‘Cooking School’ book (I could have sworn Martha had a disapproving glint in her fixed smile on the cover).
With the added pressure of cooking for about 10 people, I jumped forward to Chapter 3.1 on making a “Perfect Roast Chicken.”
Remove giblets and liver from cavity. Gross. Rinse chicken thoroughly inside and out. I felt like I was oddly rinsing a headless 4 lb baby. It took major restraint not to squeal aloud in disgust.
Once the chicken was patted dry, I stuffed their ‘cavity’ (the large gaping hole) with rosemary sprigs, quartered lemons, and chunks of garlic. Simple enough. With some assistance from a friend (my impromptu sous chef), I slathered on melted butter and olive oil on the chicken. Think poultry day spa rub. Salt and pepper with abundance. I even tried to be fancy and stuff some extra rosemary herbs under the skin.
Upon consulting with Martha, she then said it was time to ‘truss the chicken.’ What the hell did that mean?
After many unsuccessful attempts to ‘truss’ (tie up) the chicken legs, I finally got the string to hold. It didn’t help that my string wasn’t long enough. I then rested the chicken rack atop a bed of a potato medley, chopped onions, and carrots. Pop them in the 450 degree oven and about an hour later…
One of my finest culinary achievements thus far! Thank you to Martha and the holiday season for inspiring me to return to the kitchen. Happy Thanksgiving everyone!