Black Girl Chef’s Whites

Crispy skinned roast chicken

Yes, I know. That title was very provocative, but it got your attention, didn’t it?!  I can go either way, bondage birdy or spread eagle.

My rule of thumb is if I am serving the chicken whole, and carving at the table, then I truss it up like a Mr. Slave from “South Park.”  But my usual way of roasting a chicken is to let it be free, spread eagle style.

I was taught in culinary school that you truss the bird so it cooks evenly, but in reality a chicken will cook evenly whether it is tied or not.  It’s really about the look.  A trussed bird looks neater and more professional.  Of course, I think my chicken looks delicious, but it would look really good with the legs neatly crossed and a bunch of fresh herbs as garnish.

What I prefer to do with my roast chicken is to cut it into 8 pieces after cooking, and return it to the pan it was roasted in along with all the tasty juices.  This keeps the chicken very moist, and flavorful.

The best thing about roasting a chicken is that you can season it any way you want.  The key is to make a spice or herb rub using a flavorful fat, such as butter or olive oil.  This insures you get crispy skin when the chicken is roasted.  Be creative or use spice mixes such as curry, poultry seasoning, herbes de provence, or any of the other herb and spice mixes to be found at your local supermarket or online spice retailer.

The only rules you need to know for roasting a chicken are:

1. Rinse – rinse and dry your chicken well
   
2. Rub – rub the inside and outside of your chicken with your spice mix
   
3. Roast – always roast a chicken in 400 degree F oven

Chicken and spices

Roast Chicken 101

1 medium sweet onion, sliced

1 TB olive oil

1 tsp + 2 TB poultry seasoning

1 tsp Kosher salt

3 lb whole chicken, preferably organic or free range

Heat your oven to 400 degrees F. Place sliced onions into roasting pan, then sprinkle with 1 tsp poultry seasoning.

Sliced onions and spices

In small bowl mix olive oil, remaining poultry seasoning, and salt.  Rub the chicken inside and out with the spice mix.  Put the chicken onto the onions in the roasting pan, then place the pan into the oven.

Spiced rubbd chicken

Roast the chicken for about 1 – 1 1/2 hours, or until the juices run clear and the internal temperature reaches 160 degrees.  The chicken should be nicely browned and the skin crispy.

Remove the chicken from the pan, and let rest for about 15 minutes on a cutting board.  Cut the chicken into 8 pieces (you get 8 pieces when you cut the breast in half) and return the chicken to the roasting pan with the onions and juices.

I suggest serving this chicken with rice, polenta or mashed potatoes to soak up the lovely pan juices.

Crispy skinned roast chicken

Print Friendly

Organic Meyer lemons from my tree

Some may disagree with my rather opinionated title, but this really is a special pound cake.  I grew up eating this cake (and have the hips to prove it) and I have not tasted a more scrumptious pound cake.

Many years ago in Louisiana this pound cake recipe was handed down to my mother Vera Lee by her cousin Zephyr Stephens.  And years before it had been handed down to Zephyr.  And now it is mine.

Growing up in Pasadena, CA everyone had some sort of fruit tree in their yard.  We have Meyer lemons, so that is what I use to make the glaze for the cake.  Because Meyer lemons are sweeter and more floral than other lemons, it really makes a difference in the flavor of the cake.

The cake is called “Millionaires Pound Cake” and you can find variations on many recipe websites.  The common link seems to be that the recipe was passed down from one generation to the next.  If anyone knows the exact origin of the recipe I would love to know.

Best Pound Cake Ever

1  lb butter, room temperature

3 cups sugar

6 large eggs, room temperature

4 cups flour, sifted

3/4 cup milk

2 tsp vanilla extract

1 tsp lemon extract

Glaze

1 1/2 cups powdered sugar

1/4 cup fresh Meyer lemon juice (any fresh lemon juice will work)

Preheat oven to 325 degrees.  Butter and flour 16 cup angel food/pound cake style pan.

In electric mixer cream butter and sugar.  Add eggs one at a time, beat until incorporated.  Add flour and milk alternately, ending with the flour.  Add extracts, beat well, making sure to scrape down bowl as needed.

Pour batter into prepared pan, bake for 1 1/2 hours until pick inserted in cake comes out clean.  Cool in pan on rack for 30 minutes, then remove cake from pan.

Mix glaze ingredients and pour over the cake while still hot.

Let the cake cool (slightly at least) then devour.  And you will devour it…

Print Friendly