There are foods every home cook should have in their repertoire and at the top of that list is roast chicken. Roast chicken (good roast chicken) is one of my favorite meals. Sometimes I keep it simple and dress it only in olive oil, salt and pepper and sometimes I stuff the cavity with lemon and a handful of fresh herbs or onions and garlic. Sometimes I cook the chicken on a bed of potatoes and onions and garlic. I bake my chicken at 350°, tie the legs and tuck the wings before roasting which usually takes 90 minutes. The two preparation steps that are always the same however are; I clean out the instead icky bits (a very scientific and professional term) and I dry the inside and outside well before cooking. If I have time or have planned ahead, which is rare, I allow the chicken to “dry” overnight in a pan in the refrigerator but usually I just do the best I can with towels. I pack up leftovers, save, defat and freeze the dripping (this time of year) for gravy add ins (think Turkey Day) or to add to sauces or soups and make stock with bones. I defat and drain the stock and then either use it that week or measure out portions to freeze for later. Nothing is wasted.
Avid home cook and passionate instructor