I love roast chicken (who deosn’t, right?) It has always been one of my favorite foods. True confession time: up until this point, I had roasted one chicken in my life and it was a miserable failure. When I tell people this, they are shocked. I get a lot of “But roast chicken is so easy…” and “I don’t even cook, and I can make a roast chicken.” For many of the years when I was first learning to cook, I was a vegetarian. As a result, I am really comfortable cooking vegetarian meals but I am kind of intimidated by meat and poultry.
Now, I haven’t been a vegetarian for over a decade, but it’s only been in the past few years that I’ve started cooking meat and poultry at home. One of the first things I tried to make was (you guessed it) a roast chicken and it was too soon. I had a hard time getting past handling the raw chicken, I didn’t have a meat thermometer and was worried about under-cooking the chicken (so I over-cooked it) and I had no idea how to carve so I pretty much decimated the poor chicken. It was pretty awful but I hoped that someday I would be able to do it right.