Plus this strategy is an economic one, a fiscally conservative one for two people trying to eat well on a budget. Meat in Turkey is very expensive. It's healthy, cheap and safe to cook vegetarian while we are here, but today I was craving a simple roasted whole chicken. A roasted chicken whose leftovers can be transformed into a myriad of other delicacies we miss here
in Turkey: chicken salad sandwiches, chicken noodle soup,
chicken... Ok, I'll stop pulling a Bubba Gump. Here's the recipe.
1 (5 to 6 pound) roasting chicken
1 large bunch fresh rosemary
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
Olive oil, Kosher salt, and freshly ground black pepper
1. Preheat the oven to 425F.
2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.
4. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
5. Place the onions and carrots in a roasting pan. Toss with any extra rosemary, salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
6. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
7. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. (This is an important step! It allows the juices to settle, this way your chicken stay juicy.)
8. Slice the chicken onto a platter and serve it with the vegetables. Enjoy!
Adapted from the lovely Ina Garten.