Boyfriend Chicken Part Deux

Week after week my most popular post is Boyfriend Chicken. Since I was born with the perfectionist gene, I thought it fitting to do the same chicken, almost a year later, the right way. The wonderful thing is I did it with the boyfriend. He stood guard to make sure the chicken went in the pan breast-side up, as if I’d ever make that mistake again.

I also wasn’t a bottle of wine in …

Same chicken, assortment of winter vegetables roasted in a different pan this time (crisper and less soggy), wonderful bourbon cocktails, great bottle of French Bordeaux, and a chicken that was perfect. One of those meals that really makes you love cooking and eating in.

Here is the biggest tip I can offer to create the moistest chicken possible:

- Do NOT cook your chicken roast to 170 degrees F as the FDA recommends. I promise, this will do nothing except yield a dry roast. Pull your chicken out at about 160 degrees and let it sit for 10-15 minutes tented with tin foil.

- Here’s my second thing, buy a good chicken. Buy something that is organic, raised on a pasture (not in a cage), and doesn’t eat corn, if you choose your chicken well you will not get salmonella.