Roast Chicken My Way

Here is the roast chicken I made the other day. It was moist and scrumptious, and the skin was nice and crispy. It was such a pleasure to eat.

Roast Chicken
4 servings
Source: The New York Times Cookbook with a few changes
1 four-pound roasting chicken, at room temperature
1/2 lime
salt and freshly ground pepper
1/2 onion
2 inch piece of leek
2 garlic cloves
herbs, such as thyme, rosemary, bay leaf, spring of tarragon or parsley
1/2 cup butter
1/2 cup vodka
1/2 cup chicken stock
Preheat oven to 350F.
Rub the inside of the chicken with the juice of half of a lime and sprinkle with salt and pepper. Place the onion, garlic cloves and leek inside the chicken.  Truss the chicken and place in a roasting pan.
Pour the chicken stock and vodka over the chicken in the roasting pan. Place pats of butter onto the skin and then place the chicken into the oven.
Bake 18 to 20 minutes per pound or about 1 hour and 15 minutes for a four-pound bird. Add more pats of butter to skin of chicken while baking if you like. Baste the chicken as it roasts with the butter, chicken stock and vodka in the pan. Test for doneness by moving the leg of the chicken up and down. If it moves easily, the chicken is done.

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A dreamer is one who can only find his way by moonlight, and his punishment is that he sees the dawn before the rest of the world.
Oscar Wilde