Winner Winner. Chicken Dinner.

So we do this “quick order” thing on Fresh Direct (the web-based grocery delivery service we use in the city).  It pulls up your last order, and usually like 80% of the stuff you want again, so you add/delete as necessary and it’s quicker than ordering from scratch.  But if you don’t pay attention everything you ordered the last time shows up. Even if last time was for a big weekend family dinner.  And so it came to pass this last Tuesday that an unintentional fresh chicken arrived.  On a Tuesday.   Hmmm.  Let’s make this happen.

Small birds cook pretty quickly, and are more forgiving on the light meat vs. dark meat cooking time issues than a larger roaster.  When it’s this good and quick, you can leave that grocery store rotisserie bird to dessicate under the sad buzz of its depressing heat lamp — in favor of a real home cooked juicy Tuesday chicken on the fly:

The Goods:

• 4 pound chicken
• lemon
• fresh thyme
• canola oil
• kosher salt
• cracked pepper
• garlic powder

The Execution: 

Rinse and dry the bird thoroughly with paper towels. Stuff cavity with half a lemon and some fresh thyme. Tie the drumsticks together with butcher twine.  Rub a bit of canola oil over the bird, then S&P and garlic powder.  Into a 400º oven – 20 minutes per pound except the last pound – 10 minutes for that.  So for a four pounder we are talking 1:10.   Let it rest for a bit before carving.  Save the juices from the pan and the carving board.   Pour into a glass, skim off fat and serve alongside as is.  Or thickened on the stovetop with a bit of cornstarch.

Some Notes:

• If I’ve planned ahead I’ll brine the bird overnight in salted water.  It does add a little something-something.  Downside is that the drippings end up too salty to use as a sauce.
• With a bigger bird I might start breast side down flip bird around a bit during cooking.
• Carve carefully around wishbone, clean off with paper towel and microwave 30 seconds.  Let it cool and it’s ready for wishes.
• If I’m feeling ambitious, before roasting I’ll trim off the wingtips and clean off all the skin and gristle around the tips of the drumsticks.  Pretty bird.

Fitness Debacle Update: