This was my second attempt EVER at roasting a chicken. Last week, (the first time) I accidentally roasted the bird upside down, but no harm was done. The meat still turned out succulently moist. Mmmm. This time I did it the “right” way, and the skin crisped up to a nice golden hue. Have I mentioned that I am currently having a love affair with fennel? Why, oh why, doesn’t fennel star in more dishes! It’s so ridiculously unbelievably tasty.
Roasted Balsamic-Glazed Chicken with Roasted Fennel: courtesy of Reggie Southerland, on “The Next Food Network Star”
I really like the idea of roasting a chicken. It’s extremely simple to prepare, it can be relatively cheap on sale, and the veggies always turn out so ridiculously yummy. And thanks to my new fangled in-oven meat thermometer, I never have to worry about overcooking or undercooking. It just beeps when it reaches the correct temperature. No stress! And no mess with my *gorgeous* Le Creuset roasting pan! Nothing sticks whatsoever, and it’s so easy to clean! Where have you been all my life, Le Creuset roasting pan? Hehe. Plus I get lots of leftovers for the upcoming week’s meals. The only thing is, I’m not a fan of the skin or dark meat and the gristly parts totally gross me out, so cooking an ENTIRE bird is rather a waste for just me. I need to find someone to roast a chicken for