I love dinner parties. There aren’t many social events that I prefer over an intimate, wine-infused evening with dear friends. Being newly married, I’m finding the dinner party with other like-minded, young, hip couples to be a must for marital bliss. Ok, scratch that. I’m happily married regardless of the dinner parties we do or do not attend…but this just happens to be one of those marriage perks (I’ll spare you and not mention the others).
So, this gets big points with the men, which means big points for you. So, here’s what you’re going to do…
Last Friday night we hosted one of those memorable evenings with some dear friends. When I host dinners I always find myself dreaming and wondering about what I should cook up for our guests. It’s become quiet known around my circle of friends that I love food. Weird? So I’m feeling the pressure a little to deliver something delicious and having the appearance of being really difficult and something a high-level cook would produce. Well, the secret ladies is that I really don’t know what I am doing at all. I experiment, just like you, but what I’ve discovered is that if you are confident and sell it well, then anyone will think you are an amazing cook. I’m just going to chalk that up to becoming more mature as I approach the big, vibrant 3-0.
Anyways, back to the point…dinner parties. So, you’ve invited over some friends and now you are faced with the problem “what in the world am I going to cook for these people.” Well, let me give you my little trick…chicken. Disclaimer….I discovered this trick by accident. I’m really not that smart. But the first time I roasted a whole chicken, this is what I did, and it was a huge hit. So…it’s become my go-to dinner party meal. So far I’ve been able to feed 3 different dinner parties with this surprisingly amazing meal.
Ladies…I’m telling you, this is a HUGE hit with the men. I now have 4 husbands telling me this is the best chicken they’ve ever had.
So, this gets big points with the men, which means big points for you. So, here’s what you’re going to do…
1. Buy a whole chicken. This is the beauty of this meal, it just happens to be super cheap too. :)
2. Take the chicken out of the packaging and give it a good rinse. You don’t know where that thing has been. Do yourself a favor and keep the neck to use for gravy (more on that later), but throw out all the other gizzards in that thing.
3. Chop up several cloves of garlic and herbs. You can use whatever herbs you have growing in your garden, or happen to have on hand. Fresh are always better, but dried herbs will work also. My favorite to use is rosemary and thyme.
4. Stuff that chicken full of garlic and herbs. Separate the skin from the meat and stuff garlic chunks and herbs everywhere. Make sure to cut a tiny slit in the legs and wings so you can add some goodness in those parts of the chicken too.
5. Put the chicken in a Ziploc bag and make brine. This is the secret….the brine. Brining a chicken overnight in water, salt, and sugar will work wonders for this little bird. Basically it’s breaking down the proteins and allowing the chicken to stay moist and juicy after cooking. It’s also gonna infuse all those wonderful garlic and herb flavors. To make the brine…
a. Add about 4-5 cups of room –temp water with ½ cup kosher salt and ¼ cup sugar into Ziploc bag with chicken. I usually make the brine before handling the chicken, that way the salt and sugar have time to dissolve a bit in the water. Most brining recipes call for the brine mixture to be heated for the sugar/salt to dissolve fully. I don’t think it is necessary.
6. Brine chicken for at least 12 hours. You can do this before you go to bed the night before, and then take it out when you are ready to put it in the oven the next night.
7. Take chicken out and prepare for roasting. Sent the oven to 350 degrees. Put about half a cup of white wine and ¼ cup of chicken broth in the bottom of the roaster. Add in the chicken neck and some maybe some onion slices if you want. This will be the base for gravy. The chicken will absorb some of that moisture while it roasts.
8. Cover the top of the bird with butter and cover with foil. Roast chicken for about 30-45 minutes (depending on the size of the chicken).
9. Remove foil and baste chicken. Use the juices from the roasting pan or add more butter on the chicken. Put back in the oven without the foil and let brown for another 30-45 minutes. Check back to make sure chicken is fully cooked. Poultry should be an internal temp of 165 degrees (use a meat thermometer).
Any kind of vegetable roasts really well with the chicken. Once the chicken is cooked, bring out of the oven and let rest for 10-15 minutes. This allows the juices to distribute through the chicken and cool down enough to carve. Don’t ask me how to carve a chicken…this is a whole other talent I have yet to master. While the chicken is resting, make the gravy. You can make gravy starting with a roux (a little butter and flour to form a paste in a pan). Slowly add the drippings from the chicken into the gravy, whisking your little heart out to achieve perfection.
This chicken is to –die-for!
Now, sit back and have a glass, or two, of wine, and soak in the praises.
Your welcome.
-Erica Stillar
