You may have noticed that roasted chicken was one of our previous blog posts, but this time its different.  There’s a couple different veggies, but the biggest difference is that I roasted an entire chicken!  I was excited and a little scared to do this.  I’ve seen my mom take apart a chicken many times – but for the most part Annie and I buy chicken parts as we need them; thighs and breasts mostly.

I bought a whole free-range fryer chicken at the store, after learning that the only differences between the fryer and roaster birds are their size – in other words, you can roast a fryer or fry a roaster.  For the most part, I followed a recipe from Thomas Keller’s Ad Hoc cookbook, although I tragically left out onions.  You can use any combination of root vegetables you want – I used leeks, carrots and potatoes.  The best thing about the Ad Hoc cookbook is that it has some great How-To’s with pictures for cutting and trussing a chicken.  For this recipe, I learned how to truss (tie up) a chicken!  Here’s a video of Thomas Keller himself trussing one up, although he does it in a more fancy way in this video than shows in the book.

We ate this last night for dinner, its a great winter-time meal-in-a-dish, and it makes lots of leftovers!