Sheryl Rosen wrote:

> Had company for dinner tonight and decided to do a roasted chicken.
>
> I was a bit concerned b/c it wasn't fully thawed out when it was time to put
> it in the oven, but it turned out fine, and in fact, delicious!
>

We had a pretty tasty roast chicken last night too. It was not a very big bird,
about 3 1/2 pounds. I washed it out, dabbed it try, sprinkled some sea salt and
pepper inside, tossed in a piece of lemon and two small closes of garlic. I
rubbed the outside with olive oil and sprinkled on more sea salt and pepper, put
it on a rack and into the oven. There was not a lot of drippings, but I added
some flour and stirred it around to sop up all the fat, added some chicken broth
and heated it up. It turned out to be a darned fine gravy. The chicken ski was
nice and crispy and the meat was tender, juicy and tasty.


I have to wonder sometimes about the economy and effort involved in chicken.
Most of the grocery stores around here sell small roasted chickens for $7-8. We
usually get two meals out of a small chicken, and can do the same with these
pre-cooked birds. You are paying that much for a chicken anyway, so it's almost
like the cooking service is free. I just have to be careful to get on right out
of the oven. Either that or just let it cool right down and use the cold
chicken. IMO, that is every bit as good as hot chicken, and much better than
luke warm.