Tonight I felt like a champion as I chanted, "Winner, winner chicken dinner" while prepping the plump and juicy bird. In my little food processor I chopped several garlic cloves with fresh ginger root, olive oil, salt and pepper, red pepper flakes and parsley. I placed the neck and giblets in a stock pot for a mid evening snack and as a way to make base of my gravy. I separated the skin from the meat on the breasts and legs and rubbed the chopped herbs and spices under the skin and the remainder all over the skin. I surrounded the chicken with potatoes, onions and carrots for nostalgic treat.
I roasted it at 350*F for several hours and once the juices ran clear between the legs bones I covered it and let it rest for 15 minutes before slicing and serving. This time though I remembered to take a picture of the final product!
The gravy was delicious on top of the roasted veggies and the fluffy biscuits that Rebecca painstakingly made while the chicken was resting! And the great part about making chicken for dinner is now the bones are boiling away on the stove top for a batch of yummy all natural stock for another meal down the road.