In a world that’s constantly changing and full of uncertainty, it’s nice to have a little comfort you can always count on. I haven’t changed.
This is the second time this week I’ve posted about a bowl of butter mixed with something else irresistibly delicious. Yes, it’s not green, and yes, I like it.
If you’re paying attention, you might notice that both of those buttery creations were part of the same meal. Or maybe you only noticed because I told you. Either way, want to come over for dinner? This is what we ate on Sunday night — the kind of cozy food we often have then. You will like it, I promise.
There’s nothing new happening around here: a lot of procrastinated laundry, an attempt at stuffing that went a little rogue, some questionable Conway Twitty on repeat, regular chicken roasting, and a perpetually messy kitchen. It’s comfort food wrapped in a warm blanket of bacon.
I still roast a whole chicken every week — I’m a little obsessed. And yes, I realize I overuse the word “obsessed,” but it’s the best fit for how I feel about roasted chickens. I even consulted a thesaurus (an app, let’s be honest) and couldn’t find a better word. So obsessed it is.
That said, one of the photos in this post still makes me a bit uneasy.
Who posts a picture like that? The only redeeming memory it brings up is Monica Geller walking around with a turkey on her head — something I always wanted to witness (though not to experience personally). Still, despite the odd photo, the chicken itself tastes amazing.
Brown Sugar Butter Roasted Chicken
1 roasting chicken (about 5 lb recommended, but adjust butter and sugar for other sizes)
1/2 cup butter, softened
1/4 cup brown sugar
1 teaspoon coarse sea salt*
1 teaspoon black pepper*
Preheat the oven to 425°F.
Prepare the chicken for roasting: remove giblets and pat it completely dry with paper towels. In a bowl, combine the softened butter and brown sugar until smooth. Using your hands, rub the butter mixture over the entire chicken, including under the skin if you like. Sprinkle evenly with salt and pepper.
Place the chicken breast-side up in a roasting pan. For a fun presentation and moist meat, you can roast it upright over a beer can with a few sips left in it, or simply set it in the pan. You can also layer sliced onions under the chicken, though the caramelizing butter and sugar may overwhelm delicate vegetables.
Roast for about 1 hour and 20 minutes, or until the juices run clear when you make a small cut between the leg and thigh — a simple method recommended by Ina Garten. Let the chicken rest for 15–20 minutes before carving.
*Salt and pepper amounts are approximate; I usually sprinkle them generously over the whole bird.
Save the neck for me, Clark.