On today’s show we are going roast a whole chicken, along with a full meal. I am going to discuss two very important techniques in cooking a chicken: doing a proper dry brine and the drying of the skin. I let the skin dry in my fridge for 72 hours, but if you don’t have that type of time you can still do it for 6 hours. I recommend planning ahead on this one, it will be so worth it.
I am also going to make mashed potatoes and saute vegetables tossed in a vinaigrette.
Enjoy #food #chicken #roastchicken #roastchickenrecipe #howto #howtocook
What you will need:
– 6-8 pound chicken
Brine
– 2 TBSP salt
– 1 TBSP dried italian herbs
– 5 turns of fresh cracked pepper
– 1 zest lime Mashed Potatoes
– 6-8 Russet Potatoes
– 3 cloves of garlic
– 1/4 cup of olive oil
– 3/4 cup of half and half
– half stick of butter
-Salt and Pepper to taste Vegetables
-Vegetables of your choice (I used asparagus, bell pepper, zuchinni, and brussel sprouts)
Vinaigrette
– 3/4 cup of red wine vinegar
– 1 TBSP dijon -2 TBSP of italian herbs
– 1/2 cup of olive oil and garlic oil from the mashed potatoes
-Salt and pepper to taste
