Learning Italian and Orange Roasted Chicken

I have been sick for going on three days now.

A good old fashioned head cold has taken grip of my body and won't let go. I have had no energy, no appetite and no will to do anything other than lay on the coach with a hot cup of tea and listen to my Rosetta Stone for Italian CDs.

In 72 hours I have learned that I am:

Soffro come un cane. (sohf-froh coh-may oon cah-nay)

Sick as a dog.

That's me.

Last night TBHITW was returning from Boston after a quick business trip. I wanted him to have a decent meal on his return so I dragged myself off the coach and roasted this up.

David Becker from Burningheart Farm is my "chicken guy".. his little hens are free-range, organic and the tastiest birds I have ever eaten. Thank you David for my latest chicken shipment, as usual, you are spoiling my family with great food.

Orange Roasted Chicken (serves 4)

One 3 to 4 pound chicken

1 tablespoon fresh rosemary, minced

1 tablespoon fresh thyme, minced

2 tablespoons butter, softened

2 tablespoons butter, melted

1 small orange, rind grated and reserved, cut the orange in quarters

1 tablespoon orange rind

1 tablespoon kosher salt

few grinds fresh black pepper

Four hours before roast time (or the night before)

Rinse and pat dry the chicken. Using your fingers, gently separate the skin around the breast from the meat.

Mix the herbs with the softened butter and smear the mixture between the breast and the skin of the chicken.

Mix the orange rind and the kosher salt together.

Rub the outside of the chicken all over with the orange / salt mixture. Place the chicken on a rack on a rimmed cookie sheet.

Stuff the cavity with the quartered orange and place uncovered in the refrigerator for at least 4 hours or overnight.

When ready to roast. Preheat oven to 400 degrees F.

Brush the underside of the chicken with the melted butter.

Roast in the upper 1/3 of the oven for 20 minutes per pound starting with the breast side DOWN. Half way through roasting, flip the bird over*, baste with the remaining melted butter and finish roasting. Let rest 15 to 30 minutes before carving.

* this is easy to do using two wooden spoons. Place one up the birds bum, the other in the neck cavity, lift and the bird will naturally turn breast side up.

A Cook's Notes: I don't have a picture of the finished bird because I was weak from hunger by the time it was done. You just have to believe me it was a roasted, golden, picture of perfection. Salting the skin and letting the chicken rest in the refrigerator draws the moisture out of the skin and allows it to roast up crackling and golden. Roasting the bird breast side down protects the white meat while automatically basting it with the juices from the fattier dark meat. Try this technique, you won't be disappointed.