Roast Chicken

After reading Animal, Vegetable, Miracle, which is really good, I decided to make an effort to buy more of my food locally. I also decided I had to try roasting an entire chicken. I wasn't really ready to do it alone, so I was fortunate my parents were in town for Easter.

Conveniently, I found a little, baby chicken weighing a bit under two pounds at Greenmarket. Apparently calling it a little, baby chicken was gross, but, whatever, it recently was one. I also purchased tarragon and key limes. You have to put spices and citrus in its chest cavity for the best flavor and its chest cavity was too small for a real lime...

The process was simple; it is really only slightly more complicated than marinating and cooking chicken parts. I rinsed the chicken, rubbed it down with oil, salt, and pepper inside and outside, and then stuffed the garlic, tarragon, and punctured key limes inside. By thinking about it rationally, I was able to not get too squeamish to continue. I kept telling Mom it was like dissection in anatomy class.

The end results were good. I saved the leftover bits to make my own chicken stock. Fun! I'm excited to try again with different spices and a slightly larger chicken.