Roasting a Chicken

Roasting a Chicken

Last night I roasted a chicken while watching the Cubs break our collective hearts again. Those of you who have been reading for a while may know that my feelings about the magical restorative qualities of a roasted chicken run right up there with the ability of cake to cheer people up. My faith may waver in many things, but never in the power of a roasting chicken to bring a house back to life.

So I ate a little chicken, with some rice and beet greens from last summer’s garden. There are many good things about a roast chicken, but one of them is that when your energy level is as unstable as mine has been these last couple of weeks, once you roast the chicken, you then have cold roasted chicken in the fridge. Which, along with all those greens I put up this summer, means that without a lot of effort, you can cook yourself a decent, nutritious dinner that can’t help but begin to heal your body and soul. My house smelled all chicken-y and lived in. The Cubs proceeded to lose the big game by fits and starts, but cooking again meant that one more small thing in my life began to feel a tiny bit more normal.

5 thoughts on “Roasting a Chicken”

  1. We will see the World Series in Chicago next year! I have a feeling our generation is the one that gets to see the Cubs go all the way!

  3. I roasted a chicken yesterday, too, and tonight was happy to have its remains to make a nice garlic-y soup with as I was feeling beleaguered and a little bit sick. . . but how nice that soup would have been with your garden greens!

    Sorry about the Cubs. I’m pretending not to care about baseball out here so maybe the Red Socks will win after all. Shhh, don’t tell – I used to live in Boston and to this day can’t stand those Yankees!

  4. I was crushed to see the Cubs fall out of it. I’m sitting here, starving, and reading about roast chicken is making me crazy! Do you roast yours quickly on high heat (like 500 degrees, risking a smoke screen in the kitchen, but ensuring a crispy skin and juicy center) or do you roast yours on a lower temp for longer time? Just curious.

    I pray for you every day, Charlotte.

  5. I roast chicken at 425 to 450 — starting breast down for 1/2 hour, then flipping breast up for 45 minutes to 1 hour (or longer) depending on the size of the bird. I’m at high altitude, so what I want is enough heat to crisp up the skin, but not so much as to dry out the breast. And I always stuff a lemon that’s been stabbed a lot of times with a fork inside — herbs, garlic, everything else is optional but that lemon. The lemon is crucial. I’m also partial to brushing a mixture of olive oil, garlic, paprika, salt, pepper and maybe herbs on the outside of the chicken.

    And thanks for the prayers. I need them all. I’m doing “okay” but heartbroken. Chicken helps. We are, after all, still among the living.

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