This recipe represents several important chicken-roasting principles, and provides a soul-satisfying meal
1 large roaster, about 7 to 71/2 pounds
6 tablespoons rendered goose fat, at room temperature
salt and freshly ground pepper to taste
1. Preheat oven to 300 degrees.
2. Brush the chicken skin all over with the goose fat. Salt the chicken fairly heavily and season with freshly ground black pepper. Place the chicken, breast side up, on a rack, in a roasting pan, and place in oven.
3. Roast the chicken, basting occasionally with fat that has collected in the roasting pan, until done, about 2 to 2 1/2 hours (the bird should be a rich golden brown). Remove chicken from oven, let rest 10 minutes, carve, and serve immediately.
This recipe represents several important chicken-roasting principles. first of all, it calls for a big bird roasted at only moderate temperature; the chicken emerges from the oven as juicy as can be, and -- because the large bird takes longer to cook -- beautifully golden brown. Secondly, it contains no flavorings -- with the exception of rendered goose fat; this marvelous product is used by bistros in france for basting chickens, and adds an amazing depth of poultry flavor to your roast chicken. Fresh rendered goose fat can be purchased at specialty butcher shops, particularly at Christmastime. But we carry a terrific product in a can, imported from Sarlat, France, made by Rougie. We'd recommend using it for any bistro-style roast chicken, no matter what size chicken you choose. Serves 6