Saturday, February 7, 2009

Any Ideas?

Last night's Provencal Chicken was delicious. There's just something about roasting chicken with the skin on - it's always moist and has so much flavor and I love the crispy skin (yes, I know it's bad for me). It's one of my favorite ways to have chicken.

But - and this drives me nuts - it always makes a huge mess of my oven and stinks up the house. You'd think I was frying chicken based on the smell. Grease gets all over the inside of the oven and it gets smoky.

So, any ideas on how to roast chicken so that it's less messy (and smelly)? I'm clueless!
*This is actually after we reheated the leftovers, but it was still amazingly juicy the next night. I reheated it on lower power in the microwave for about 5 minutes, then put it under the broiler for a couple of minutes to make the skin crispy again. And I have no self-control when it comes to twice-baked potatoes. I also had one for breakfast.


Stefanie said...

I'm so trying that recipe!

But I have the same problem with roasting chicken as you. What's worked for me lately is to make a bed of coarsely chopped carrots, celery and onions and place the chicken on top while roasting. Not only will the chicken not stick to the pan, but the veggies help absorb the fat from the chicken and infuse the meat with a bit more flavor. When I'm done, I save the roasted veggies and the leftover bones and scrap meat from the carcass and make my own chicken stock. Just make sure to bring it to a quick boil and simmer at very low heat. Strain, chill to scrape off the fat, and freeze! I haven't bought chicken stock in at least a year!

Domestic Kate said...

Thanks!! I'll definitely try that!