Monday, March 11, 2019

Southern-Style Roast Chicken

These days I have caregivers who come to help my mom. When my Sunday lady wanted to shift her hours, I was amenable, but as you know from last week's Around the Kitchen Table discussion, I have a schedule. Since the hours would run close to dinnertime, I suggested that she and my mom might start dinner preparations like slicing mushrooms and cleaning Brussels sprouts. The caregiver said, "Wonderful! I love to cook!"

And she does. And now I am thoroughly spoiled because she cooks dinner for us on Sundays! Can I tell you what a luxury that is? The lovely caregiver is Alice Tucker, who calls herself a southern comfort food cook.

Today, with Alice's consent, I'm sharing her recipe for Southern-Style Roast Chicken. Hold onto your seats because it involves an entire stick of butter! That's comfort food! She used what I had on hand, dried parsley and rosemary, but you can switch up the herbs to suit your taste. I was completely out of thyme or she would have used that. Must remember to order some.

She roasted the chicken in my roasting pan but said a large Pyrex dish would have worked just as well.

Alice Tucker's Southern-Style Roast Chicken

1 stick of unsalted butter (8 tablespoons)
chicken broth
1 whole chicken
2 teaspoons dried parsley
2 teaspoons powdered rosemary

Preheat the oven to 350. Melt the butter. Pour enough chicken broth into the pan to just cover the bottom. (This is so it won't stick.) Place the chicken in the roasting pan. Loosen the skin with your fingers.

Pour the melted butter onto the chicken and under the loosened skin on both sides. Sprinkle parsley and rosemary on top of the chicken and be sure to shove some under the skin to flavor the meat.

Have butter left over? Pour it into the chicken!

Roast at 350 for about an hour. When a thermometer registers 165 degrees, the chicken is done.

Pour chicken broth in the bottom of the pan.

Loosen the skin and pour the butter inside.

Be sure to get some herbs under the skin, too!

Ready to roast!


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  1. This looks like a wonderful meal! I'll be using thyme because I love the flavor it gives chicken. I'll serve it with cornbread dressing & cranberry sauce. Thanks!

  2. Anybody who starts a recipe with a full stick of butter is a person after my own heart. It looks like a lovely dish.

  3. Wow - this roasted chicken looks amazing! Thanks for sharing Alice's recipe!

  4. Roast chicken is a wonderful comfort food and that butter would certainly make the meal luscious.

  5. Just think of the flavor in the pan drippings!!!