Good Morning Saturday admitees! :)

Is admitees even a word?  LOL  Hope everyone had a great week! I had an insanely crazy week.  We know crazy all too well around the asylum lol.  Any who...................today is a very simple recipe.  A few years ago a very nice young lady gifted me the book titled "The Art of Simple Food" by Alice Waters.  It was an amazing gift and I have been grateful ever since.  This lady Alice Waters is very down to earth and is very basic and simple in her delicious cooking.  Today I picked Roast Chicken.  I will give you the information verbatim so that you can see just how simply she sees things.  I hope you enjoy I know we did.  And if you have learned nothing else here I am sure you know that a roast/boiled/rotisserie chicken has many wonderful uses!  Great chatting with you guys, hope your weekend is amazing! :D

Roast Chicken

4 Servings

Rule of thumb:  20 minutes up, 20 minutes down, 20 minutes up

Remove the giblets from the cavity of:

     1 chicken weighing 3.5 to 4 lbs

Inside the cavity there are frequently large pads of fat.  Pull these out and discard them  Tuck the wing tips up and under to keep them from burning.  Season, 1 or 2 days in advance, if possible.

Sprinkle, inside and out, with:

     Salt and fresh-ground black pepper

Cover loosely and refrigerate.  At least 1 hour before cooking, remove and place in a lightly oiled pan, breast side up.  Preheat the oven to 400°F.  Roast for 20 minutes, turn the bird breast side down, and cook for another 20 minutes.  Then turn breast side up again and roast until done, another 10-20 minutes.  Let rest for 10-15 minutes before carving.

Variations:

*  Put a few tender sprigs of thyme, savory, or rosemary under the skin of the breast and thighs before roasting.

*  Put a few thick slices of garlic clove under the skin, with or without herbs.

*  Stuff the cavity of the bird with herbs; they will perfume the meat as the chicken roasts.  Dont' hold back:  fill the whole cavity!