I made a chicken yesterday. Unfortunately, I forgot to take a photo of it, so you'll have to live with this one. It was good though. Believe me. Got some garlic and grated it finely and mixed that with some thyme and olive oil. Rubbed that all over the bird, followed by a good amount of salt and pepper. Inside the animal was placed a lemon. That is it. He went in, with a loose covering of foil, at 200 for half an hour. Then I took the foil off and put him back at 160 for another 30 mins. I like to rotate my bird, so I did that before rehousing him in the fiery realm. Let your chicken rest, brothers and sisters, for at least 10 minutes after cooking. During that time I made a gravy by adding some white wine to the pan juices and stronging it with the heat, deglazing as I went. I intended to eat a lot of chicken, so I forewent the potatoes and just ate half of the fowl with some salad. A respectful end to a proud beast.
