So I took my sleepness meanderings to task and roasted a big old chicken for dinner last night. It was like a strength training workout. That sucker was a hefty 6 pounder and barely fit into my trusty Staub.
All good things don’t happen in one night. I started on Sunday by brining the bird in a mixture of salt, olive oil, garlic and pepper and left it to marinate overnight in the fridge.
For the accoutrements, I prepared a bed of yukon gold potatoes, carrots, parsnips, and fennel bulb and squeezed the juice from a whole orange over the entire thing before plopping the dish into the oven for a few hours.
I had started cooking after work around 7pm and it wasn’t finished till after 10. By that time I was so famished I tore into the dish with gusto, ripping the crispy skin and juicy flesh from the bones with my fingers for the first satisfying bite.
The result was delectable! The salt did wonders to bring out the flavor and juices while the root vegetables soaked up every drop of chicken goodness. The orange and fennel added just a hint of sweetness to balance it all out.
It was a finger licking good time. And I did sleep well. Yes I did.