First, a little business. Congrats to Claire on winning the jar of Tropical Traditions Coconut Peanut Butter! Enjoy!
In my September DC post, I mentioned that I made a roast chicken, and used the leftovers from that to make my stock. Not only did I make a roast chicken, but I made my favorite roast chicken. I shared this once before, but it was so long ago, I wasn't even putting pictures on my blog then, so I decided I needed to re-post it. This chicken is absolutely magical, and very easy to make, it's been made so many times over the years, and tweaked slightly from time to time (usually depending on what herbs I have), but it's always delicious.
1 whole chicken, giblits removed
3 cloves of garlic
2 large yellow onion
1-2 cups Chicken Stock
Pre-heat the oven to 425 degrees. Chop the onions, reserving 1/4 of an onion, and put in the bottom of a 9 by 13 inch baking dish. Wash the chicken inside and out and pat dry. Season the chicken with salt and pepper on both sides and inside the cavity. Put in the dish breast side up. Smash the garlic cloves and put inside the chicken, put the reserved onion in the chicken as well. Quater one of the lemons. Put one quarter inside the chicken, unsqueezed. Use another quarter to squeeze the juice all over the chicken. Chop the remaining 1 and 1/2 lemons and add to the dish with the onions. Stuff a handful thyme, rosemary, and parsley into the chicken. Rub olive oil over the exposed chicken skin, and drizzle a little into the onions as well. Tuck the wings in and tie the drumstick together with kitchen twine (truss). Bake for 25 minutes, then reduce heat to 350 and add some stock to baste. Bake until the internal temperature is 165 in the thigh, or the little ready thermometer pops, about 20 minutes per pound, stirring the onions and basting with stock occasionally. Let stand for 10 minutes before carving. The lemons (rind and all) in the pan with the onions are completely edible, and taste really good. Enjoy!