Recipes and Stories

22 October 2012: Roast Chicken

October 23, 2012

Tags: Roast Chicken, High Temperature Roasting, Classical Southern Cooking, Historical Southern Cooking, Mary Randolph, Lettice Bryan, Annabella Hill

A simple roasted chicken is the very essence of autumn's kitchen
For the last two centuries, fried chicken has taken all the attention as the ultimate symbol of Southern cooking. Nothing else, except possibly barbecue, has hogged the limelight nearly so completely—and not without reason. When properly done, it’s one of the loveliest things in any cuisine’s repertory.

But fried chicken is—or, rather, should be—special occasion fare. For me, the simplest, and most satisfying, way of cooking a chicken is roasting, especially at this time of year: the aroma is the very essence of autumn’s kitchen. (more…)