A meal enjoyed by many Americans is a simply roasted chicken, bursting with juices, with crispy skin and a dusting of salt and pepper. Perhaps there is a gremolata beneath the skin, or a lemon or onion stuffed inside the cavity to give the bird extra flavor.
A roasted chicken is a delicious and beautiful centerpiece for any meal. Paired with a whole grain and some roasted vegetables in winter, or freshly sliced tomatoes, roasted zucchini and couscous in summer, roasted chicken is a versatile protein.
Often a recipe for roasted chicken calls for trussing. Often feared, trussing a chicken does not have to be scary or daunting. Michael Ruhlman shares an instructional video on his blog, that can help first time or timid trussers plump up the chicken, ensuring a juicy chicken.
If you don't truss the chicken, Ruhlman says, "hot air circulates in the bird's cavity and will overcook and dry out the breast before the legs and thighs are done."