February 11, 2009 | Meat & Poultry, Technique
I know what you’re thinking – why the heck would anyone go through that effort when you can buy them already roasted at the grocery store? It’s the same thing people ask me about making homemade chicken stock, but I’ll tackle that another day. In the meantime, here’s my top ten list – I hope you’ll be sufficiently convinced to roast a bird soon!
10. It will make your whole house smell like the Sunday supper that Grandma used to make.
9. The store bought already roasted birds have water injected into them (see the label to see just how much).
8. The store bought versions also generally have sodium injected into them.
7. When you roast your own, you control the flavors.
6. You can roast more than one bird at the same time and can feed a crowd.
5. Because you can roast more than one bird at a time, you can also have plenty of that great roast chicken leftover for snacking or future meals.
4. You can use the leftover carcass to make the world’s best chicken stock (remember, you’ll see more on that another day).
3. It’s cheaper – and in this scary economy every dollar saved counts!
2. Your mom will be impressed. (I was running out of reasons leading up to #1.)
1. It just tastes better!
So if I’ve sold you, here’s the technique. Start by lining a rimmed baking sheet or the bottom of your broiler pan with foil and setting a rack on top. You want the chicken to roast all the way around and to give the fat somewhere to go as it melts off.