My first chicken. She was a wee three-pounder, named Louise.
Louise is a jewish chicken. I was honored to Bat Mitzvah her with a kosher bath. Give your chicken a good rinse, inside and out. Put her in a bowl of water for half hour, then lay her on a isolated surface and douse with salt. Let her sit, salted, for another half hour. Rinse well and pat dry.
Wash your hands often throughout this process, so not to get chicken germs all over the kitchen.
You may not want to go through these steps. Fine, whatever. Don't cry about it, though, when your unfortunate chicken doesn't turn out marvelous. I watched my mama do this to thousands of chickens growing up, and I trust her when it comes to chicken. The woman knows her chicken. Besides, I have nothing against getting rid of poultry bacteria. If you're into that kind of thing, to each his own. I'm glad Louise was so fresh and so clean, though.
Salt and pepper her insides. Then shove 2 sprigs of rosemary up her bottom, along with lemon and orange wedges. It was a blast flapping Louise's wings around and making her dance but those extremities roast a lot better when tied together. The wings and thighs will dry if they're stretched out like a floppy dog sleeping on his back, so tie them up close to the body.
Remember, I told you to pat her dry. Rub a chimichurri all over her. This sauce has an awesome name and accessible ingredients. Extra virgin olive oil, parsley, rosemary, garlic, lemon and orange zest, fresh squeezed juice of lemon and orange, salt, pepper, and paprika.
You don't want your chicken to touch a lot of surface. Why are rotisserie chickens so fantastic? Because every inch of skin is getting hot waves of heat. Louise started out on her belly. Twenty minutes in, she flopped over on her back. I used a roasting rack over a casserole dish full of potatoes and onions (with olive oil, salt, pepper, and rosemary). Louise's juices dripped down on the spuds. She was basted and her own sweat and given a squeeze of a lemon and orange 3 or 4 times. A chick becomes a lady at 425 for around 15 minutes per pound. Let Miss Louise sit covered in tin foil for a few minutes before you then turn her into a carcass.
Louise was juicy. Her flesh was bright from lemons, sweet with orange, savory of rosemary, and so incredibly juicy.
half orange, wedged
half lemon, wedged
2 sprigs rosmary
extra virgin olive oil, 1/4 cup
rosemary, 1 tablespoon finely chopped
parsley, 4 tablespoons finely chopped
salt, 1 teaspoon salt
pepper, 1/2 teaspoon pepper
paprika, 1/2 teaspoon
paprika, 1/2 teaspoon
garlic, 1 tablespoon chopped
orange juice and zest, 1/2 orange
lemon juice and zest, 1/2 lemon