Tuesday, August 14, 2012

This is why you're fat

Happy 100th, Julia.

Now, so you know:

One chicken 6~7 lbs.
(Or capon. Capon are larger, but totes worth it. I prefer them, but I'm a snob. They run 8~10 lbs.)
two lemons (zest and juice)
one stick of butter
one yellow onion (one of the short, fat ones; they're sweeter)
one buttload thyme, oregano, and rosemary
a 1/2 cup of sherry
tablespoon freshly ground pepper (white)
tablespoon of salt
1 soda can

Pre-heat oven to 400F degrees. Mix everything but the chicken in a blender.

Get out the chicken and force your fingers under the skin. You want the skin on, but you want a space between the meat and skin. Your mixture will go behind the skin. Your chicken will look like a fat bitch by the time you are done. You can mold this some before you put it in the oven. The soda can is what you'll put the bird on, so it's sitting upright.

General rule is an hour for each 3 pounds. Try to baste each 30 minutes.

This falls off the bone when it's done. The butter helps keep in the moisture. If you aren't sure, tent with aluminum foil.

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