Warning: This chicken is so juicy it is highly likely you’ll spill it on your pants.
I made this chicken for my friends Heather, Becci and Jeb on a Sunday night in November 2007. We had roast chicken, my grandmother’s “chick rice”, salad and apple pie. It was a simple night of comfort food with friends. But there was a moment we still haven’t forgotten.
In the middle of dinner, Jeb reached over for seconds, and while he picked up the chicken serving dish he accidentally spilled chicken juices directly into his lap – coining the phrase “Chicken Pants.” In complete Jeb style, he hardley flinched. He wiped up as much as he could with a towel, never got out of his chair for the remainder of dinner and walked home that night through downtown wearing his chicken pants proudly.
Heather and Becci moved back to Wisconsin last summer and when they got settled into their new home they emailed me for the chicken recipe. Lucky enough to have a fresh farm chicken from family, they served this meal to their friends. Soon after their party, I received an email titled “Chicken Wins Again,” with this photo attached.
Roast Chicken and Chick Rice
- 1 chicken roaster (I like the Perdue Roasters with the plastic gismo that tells you when it is done)
- 2 lemons
- 1 head of garlic
- 3 tablespoons butter
- 2 cans chicken broth
- 2 cups rice
Preheat your oven to 350 degrees. Take out the chicken parts out the cavity of the chicken. Salt and pepper the inside the cavity of the chicken. Cut up 2 lemons (in quarters) and 1 whole clove of raw garlic (in half) and stuff them up the chicken – you can put a sprig of fresh rosemary too if you prefer. Butter the outside of the chicken and under the skin (massage your hands under the skin of the chicken breasts). Liberally salt and pepper the outside of the chicken. Place the chicken in a roasting pan with about a cup of chicken broth in the bottom. Cook at 350 degrees for a little over an hour or until the plastic gismo pops out- if your chicken doesn’t this modern technology you can cut between the leg and the thigh -if the juices are clear, the chicken is done.
Chick Rice: During the cooking process I add more and more chicken broth to the bottom of the pan. Right before the chicken is done I take it out of the pan and steal the juices. Return the chicken into the pan and use the juices to make your rice. I use the juices from the chicken to make rice. If you don’t have enough water – you can add water or chicken broth to make up for the difference.