Roast Chicken: 1 Bird, 10 Ways

Quick & Easy Food Recipes at Hifow.com

I remember, ruefully, an adolescent epiphany realized much too late: that the skin of a roasted chicken is some sort of savory candy. For years, I’d forfeited, unawares, the crunchy exterior, blinded by a flesh-driven tunnel vision that took me straight to a juicy thigh, a tender breast. In no way was I losing
out—the meat of a well-roasted roasted chicken is no consolation prize—but in my haste I was misguided. Herein lies the beauty and magic of a roast chicken: there is always a new way to enjoy it, a new part that deserves appreciation.

Taste aside, there’s something quite romantic about a roasted chicken. It’s rustic and refined, equal parts primal and prim; the whimsy of a whole bird in the oven. As a meal a roast chicken is plentiful, it can serve many at once, or one for many days. I like to shred my roast chicken into a creamy salad for sandwiches and afternoon snacks, roast and boil the bones for a caramel-colored stock, and stir strings of meat into a sumptuous tortilla soup.

Don’t be a stranger to the roast chicken this fall. Think about novel combinations of herbs and spices and pastes to take the bird in direction you wish—just don’t forget the crispy bits.

Misoyaki Roast Chicken with Shoyu Onion Sauce

Misoyaki Roast Chicken with Shoyu Onion Sauce
by WuNotWoo

Spatchcocked and Braise-Roasted Chicken

Spatchcocked and Braise-Roasted Chicken
by Amanda Hesser

Melissa Clark's Feta-Brined Roast Chicken

Melissa Clark’s Feta-Brined Roast Chicken
by Genius Recipes

Wishbone Roast Chicken with Herb Butter

Wishbone Roast Chicken with Herb Butter
by monkeymom

How do you roast your chicken? Let us know your go-to recipe in the comments.

Tags:
roast chicken, fall dinner



Quick & Easy Food Recipes at Hifow.com

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