fandomsecrets | [ SECRET POST #2416 ]

⌈ Secret Post #2416 ⌋

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Roasted anything.

Seriously. Everything from any kind of meat, to root veggies (esp. root veggies), is better roasted, and it's pretty much, oil/S&P to taste, throw a coarsely-chopped onion in with it (even with the veggies) if you're not going to be around people the next day, an unpeeled head of garlic, (shuck the loose, outer leaves, otherwise you will be fishing for them), set it in the oven at about medium-high heat (add a little water, if it's meat, and make gravy from the drippings -- don't add water if you are roasting veggies), wait till it is cooked through (a few hours -- you do need time for this -- the veggies usually cook in about an hour, depending how much you use and what size you chop them up) and done to your desired taste (for meat)/caramelized (for the veggies).

It is honestly my go-to meal when I have to cook for a crowd, and don't have time or motivation to get fancy. If I don't have or don't feel like meat, the roasted root vegetables stand alone very well as a single person's meal.

Did you subconsciously realize how basic of a cook I am? Because I only just started to cook on my own about a year ago. And I can say in all that time I don't think I have roasted anything. :| I'll have to find the least fatty meat to roast (maybe chicken and carrots, mmmmmm).

Chicken! Chicken is no-fail, here's how: Cook from fresh, never from frozen. Add one onion, enough potatoes to serve whoever's eating, carrots, and garlic to the pan, fill halfway up with water, set to 350C (convert as necessary), pull it out of the oven when the juices run clear (add more water if it goes dry), and watch your friends/family/enemies drool in envy. It is literally set it and forget it. Well, check every hour or so to see it's not boiled dry.

SA

Also for extra flavour, stuff the chicken's insides with everything that's in the little packet (take it out of the packet first), and savoury herbs (fresh) if you've got 'em or an apple studded with cloves, if you've got that. (Also works with a small orange.)

I am going to cook this Sunday and make everyone think I am an awesome cook. Mwahahaha.

Did you mean 350F? Because 350C is about 660F, and that's more than 100 degrees higher than my oven goes.

I did mean 350F. I am Canadian, so have to deal with that weird mishmash of learning metric measurements but Fahrenheit temps. I am also tired. :-P

Yeah, that happens. I'm glad I can just stick with one measurement system for everything.

Not to go all Julia Child on the other anon, but if you add that much water, it's not roasting, it's braising.

Easy roast chicken:

1 whole chicken (remove the bag of organs and toss it)
potatoes, (peeled or unpeeled, your choice!) cut into large chunks
carrots, peeled and cut into large chunks
onions, peeled and diced
garlic cloves, separated from the head but with the husk left on
olive oil
salt and pepper
thyme
Optional: more onion, lemon

Rub the entire chicken with olive oil, salt and pepper and thyme, outside and inside. If you want to get fancy, stuff the insides with diced onion and wedges of lemon, whatever herbs you like, etc. and then put the chicken in a large roasting pan. Toss the potatoes, onions, garlic, and carrots with olive oil, S&P and thyme. Pile them up around the chicken. You don't want to crowd the pan (or the chicken) too much, so think single layer.

425 F. for 45-50 minutes, or until the chicken skin is golden brown and the juices run clear when you poke it with a knife.

No problem. :3 More information is better for me because I am a horrible cook (except for yeast rolls, I make kickass ones). I'll have to get someone to help with herbs I mentioned in one of my replies, but I have a really poor sense of taste (I can eat food so salty it makes your mouth dry out, but barely taste the salt).

NAYRT

Rosemary is also great with chicken and it has a fairly strong taste; you might try that?

A generous amount of salt and pepper is a good start with roast chicken. You can also use thyme, oregano, generic "Italian seasoning", rosemary, paprika, sage, garlic powder, or a combination of all of them. 1 1/2 tsp. total for the whole chicken would be enough, but you can certainly add more if you think you'll need it.

[ SECRET POST #2416 ]

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