Roast chicken

[Tim Campbell]

So few dishes come close to the comfort of a good roast bird, imho. I've done hundreds (thousands?) but this might be the best I've cooked. Did this on the Genesis at about 450°. Scalloped potatoes were done inside, which is crazy because it's so freaking hot. But on the plus side, tasty spuds!

Bird on a bed of onions and white wine.


And done.


The potatoes. These were amazing.



Thanks for looking. Have a good week!

 

[DanHoo]

If you can spare a leg thigh combo I'll take it to go.

 

[JimK]

Looks great! One of my favorite things to cook.

 

[Mike Freel]

Definitely an inspiration and goal for all of us

 

[Timothy F. Lewis]

I could not agree more! A beautifully roasted chicken is one of the true delights of cooking! I still use a recipe I first used when I was maybe 14 years old, from the Graham Kerr cookbook for “Roast Ginger Chicken”
Stud an onion with 6 cloves, stuff in cavity.
Dust the bird with powdered ginger, salt and pepper.
And,
“Just as you close the oven door add a splash of brandy to the cavity.”

And now, it’s time for a short slurp.
Thanks Graham, were it not for skipping school and watching “The Galloping Gourmet”, I would not be cooking as well as I try to today!