Sunday, November 20, 2011

Perfect roast chicken

I realize most people have turkey on the brain, since Thanksgiving, the whopper of all turkey holidays, is just days away. Consider this my urging to learn the basics of roasting chicken. I roasted a pan of chicken thighs last week and made two delicious meals from it. For about $5, you can feed a family at least twice.

For simplicity, and easy cleanup, consider the method I use to roast chicken. Line a large baking sheet with aluminum foil. Place the chicken pieces on the foil. Sprinkle with lemon juice, then follow with a liberal sprinkling of salt and pepper. Roast the chicken at 400 degrees for about 45 minutes, until the skin is crackly crisp and the meat is tender. Let cool, skin and debone for any recipe that calls for roast chicken. Or serve with whatever accompaniments you enjoy.

I think roasting chicken parts -- bone-in breasts or thighs, especially -- is a cost-saving and time-saving method for great meals. So if you love chicken salad, chicken casseroles or pretty much any dish with chicken, roast a batch on Sundays and enjoy it throughout the week. Some favorite offerings to come later this week.

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