LemonRosemaryChicken

My favorite preparation of chicken is a slow oven roasted whole bird. The meat is tender and juicy plus there are lots of bones to suck on. Most people don't like bones but that is really where the best flavors are. If you don't mind crunching up the bones the marrow is delicious too. I like bird marrow a lot more than say ox marrow.

Process

• Preheat the oven to 375F or so
• Take the giblet bag out of the bird,
• Throw out the bag and put all the giblets back inside the bird (optional - I usually throw out the liver too)
• Pour a small amount of olive oil over the bird (in the roasting pan at this point)
• Sprinkle thinly sliced garlic over the breasts, legs, and throw some garlic inside the bird
• Smush a few PreservedLemons onto the breats, legs and so on
• Toss a couple PreservedLemons inside the bird as well
• Sprinkle rosemary all over and salt liberally (inside the bird too!)
• Bake for however long seems right - check the its entirely cooked by cutting where the leg meets the body of the bird. This is the last place to cook so if it's not pink then the whole bird is cooked

-- ChristopherPepe - 11 Mar 2007