There's no better eatin' than roast chicken.
A long time ago I went to a cooking class conducted by Jacques Pepin.
He said that it is a shame to overcook a chicken when it is
so easy to do it right.
I just cooked a chicken the way he advised, it's the only way I do it since that
night. Close to 1000 by now, I guess. Never had a bad bird.
Here is what I do. Skin the chicken---not necessary it's up to you.
Melt 3 tablespoons butter.
Salt and pepper chicken.
Turn oven to 400 degrees.
Put chicken in a cast iron Frying pan on either the left or right side.
Pour butter over the bird and stick it in the oven for 15 minutes.
Remove, turn it to the other side and baste with the butter,
Back into oven for 15 minutes.
Remove---put chick on it's back, baste and put in back in the oven for 30 minutes.
That is it----done, finie, moist, tender, dee-licious and easy.
Don't forget to shut off the oven.
Pour the chardonnay. A little dinner music-----Happy Valentine's day