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May 26, 2007

TLC Advice-a-Thon: Sarah On How to Roast a Chicken

TLC Advice-a-Thon: Sarah On How to Roast a Chicken by Sarah Stewart Taylor

This is the method that works for me. And people say they love my chicken . . . Find a chicken. It shouldn't be too cold when you start this process. Preheat the oven -- make it hot. 400 degrees. Cut 5 or so lemons in half and squeeze the juice all over your chicken and way down in your chicken's butt. Then stuff as many of the lemons as you can into your chicken's butt. Rub your chicken all over with olive oil AND butter and coat liberally with kosher salt and freshly ground pepper. Roast that bird until it has a nice brown tan, then cover him with tinfoil and turn the over down to 325 or 350 degrees. I am not going to even attempt to give you cooking times because this needs to be done by instinct. When your kitchen smells really good, start basting and start wiggling that chicken's legs. If they wiggle freely and the juices run clear (not bloody) when you poke a knife into his armpit, you're good to go. Let him rest under tinfoil for 10 minutes before carving.


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Don't know about the rest of y'all, but I'm heading to Sarah's House for dinner....

Yeah, Sarah - do you need extra chairs?


We'll bring an extra chicken or two or three, and a bag of lemons.

What about tableware? Maryann seems to have knives . . .

Sarah, I don't believe the thoughts "lemony fresh" and "chicken pupik" have ever crossed my mind at the same time before!

I'd add a little rosemary and garlic but otherwise that's our recipe.

And paprika, too! Yum, this is what I want for dinner.

Me, too, I wanna come! I can bring freshly ironed napkins (see Cyndi's blog).

Don't let a roasted chicken sit on the counter for any longer than absolutely necessary. Either eat the whole thing (which sounds do-able with this recipe!) or wrap it up and refrigerate pronto. You don't want to know how I learned this lesson, but let's just say I lost 17 pounds. Not in a good way. Not. in. a. good. way.

Thanks for the advice Nancy -- I'm a little blase about food safety (now no one wants to eat at my house, right?) and it's always good to hear horror stories. . .

Nancy, the botulism toxin is for FACIAL beauty treatments. Not for internal use. It's a common misunderstanding.

Sarah, don't fret - we'll eat quickly.

How can losing 17 pounds ever be wrong?

Might I suggest the best roasted chicken I have ever had in my life, THE BEER CAN CHICKEN. It is unbelieveavle !!!!!


I dunno, SusanCo. I kinda like unbelievavle.

But I'm still thinking about rubbing lemon juice into a chicken butt. Maybe this isn't the best recipe for a vegetarian.

Harley, think of it as making amends to the chicken.

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