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Roasted Chicken Goodness

Roasted Chicken Goodness

Roasted chicken goodness at its best.

Lindsey Nair | The Roanoke Times, Va.

My dad, wonderful cook that he is, mixes softened butter with poultry seasoning and minced garlic, then rubs that under the skin and outside the skin. He then squeezes lemon juice all over the chicken and tosses the lemon halves inside the bird.

Do any of these methods really sound bad? To me, they all sound leagues better than my boiled bird in a bath.

Bok-Bok-Beautiful

I will admit that I went into this project thinking I’d find the recipe for the ultimate roasted chicken.

As it turns out, I should probably start working on a cookbook called “101 Ways to Roast a Chicken.” Oh, wait. I just checked and there are about a dozen of those cookbooks in existence already.

Plan C: Gather the best tips from every method and create my own hybrid recipe.

The next time I’m standing face to neck with a raw chicken, I’ll stuff butter and herbs under the skin like Tucker Yoder, rub the outside with more butter and some lemon juice like dad, start it breast-down like my blog reader, baste it as Josh Smith does and use a rack and a thermometer like Jeff Bland.

With so many heads working together, it’s bound to be a beautiful bird.

If not, well, I’ll just get another canvas and try again.

Lindsey Nair’s column runs every Wednesday in Extra.

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