ROAST: Autumn Southern Roasted Chicken Staples (recipe inside).

I am willing to fight over the fact that roasting a chicken in Autumn makes a house feel like a home. The lingering smells of garlic and onion, herbs heating up in some type of fat, the sound of the skin cracking and turning golden brown in the oven, and the wow factor that happens when you present a perfectly cooked bird, family-style.

Roast chicken is also practical and many even yummier things come from it including leftover sandwiches, chicken salad, bones for homemade stock, compost for the garden, and the left over fat that lingers right at the absolute bottom of the cast-iron that is used to season up and add depth to the next days asparagus. A good chicken roast doesn’t ask for much but can handle a lot at the same time.

The perfect roast chicken is not complicated at all but is useful, patient, and has a rhythm to it. The only thing it requires is the understanding of the whole bird as the whole harvest for the whole damn house.

Let’s talk STAPLES and then dive into this recipe.