My first roast chicken
Last night, as promised, I roasted my first whole chicken. Here is the enemy:
Here is what I stuck up her butt:
Here is what she looked like after being browned in butter, stuffed, and rubbed all over with butter, salt, pepper, and paprika:
And here is how she turned out:
The bird was delicious: succulent and crispy on the outside. My biggest problem is carving the damn thing once it’s cooked. After years of watching my parents slice through a cooked chicken like a stick of butter, I expected it to be a bit easier. Any wisdom from my legions of readers?