Bir Tutam Tuz

For a perfectly roasted chicken, all you have to do is season the chicken well and throw it in a hot oven for about an hour.

Ingredients:

• 1 whole chicken (3 1/2 to 4 lb; rinsed; patted dry)
• 1 1/2 tablespoons kosher salt
• 2 teaspoons cracked white pepper
• 1 lemon (halved)
• 2 fresh bay leaves
• 4 springs rosemary (roughly chopped)
• 4 tablespoons unsalted butter (at room temperature)
• 3 carrots (peeled; cut into thirds)
• 3 ribs celery (peeled; cut into thirds)
• 3 onions (peeled; cut into quarters)
• 1 cup chicken stock
• 1 cup dry white wine

Recipe:

1. Preheat the oven to 500°F.
2. Season the chicken both inside and out with kosher salt and pepper. Squeeze the lemon halves over the chicken.
3. Place the lemon rinds and the bay leaves inside the chicken’s cavity.
4. In a small bowl, combine the rosemary and butter. Rub the chicken both inside and out with the butter and stuffed the remaining butter between the skin and meat.
5. In a 9 by 13 inch roasting pan, add the carrots, celery, and onions. Place the seasoned chicken in the roasting pan over the vegetables.
6. Place the pan in the oven and roast the chicken for 50-60 minutes until the juices run clear and the thermometer registers at 160°F.
7. Remove the chicken from the oven and allow for cool for 10-15 minutes before carving.
8. Pour off excess fat from pan and return to heat. Whisk in chicken stock and white wine and bring to boil. Then reduce to a simmer. Reduce gravy by half until thickened.