Perfect Roast Chicken

Every man should master this dinner, you're house smells amazing, cleanup is a snap, and the 'WOW' factor you'll get from your wife be well worth the effort (no I don't mean sex, I mean hey goof, you just took care of dinner one less thing she has to do for your lazy @$$) Here's how you do it.

1. Get quality chicken, the way the chicken you eat is raised dictates flavor more then anything else. Mass produced chickens are killed for your table at only 35 days, these poor birds are locked in a barn with nothing to do but eat, poop, and trip over one another...eww just go buy free range, it's worth the extra $2 to know the animal you're about to eat had a great life as apposed to 35 day's in the poultry version of Auschwitz.

2. Wash your chicken under luke warm water (no need for soap dummy). Shockingly commercial pluckers arn't as thurough as you or I. Wanna eat bits of feather? Me either. While you're at it, clean the cavity of the bird.

3. Brine the Chicken. You have no idea how good this makes your chicken...holy crap it's fantastic. Let's teach you how. It's really quite simple, get out the big dutch oven that came with your set of pots and pans. Add 4L of water, 3/4C Kosher Salt, and 3/4C Brown Sugar (most brines call for white sugar...brown tastes better). Stir until the sugar and salt dissolve, add the chicken, put on the lid and leave 6 hours minimum (I usually do this overnight)

4. Preheat the oven to 450 degrees F.

5. Pull the chicken out of the brine, rinse it off and dry it very very very well inside and out. Sprinkle lightly with Kosher Salt.

6. Get out a good heavy bottom frying pan (NOT A NON STICK PAN A REAL PAN) add 1tbsp Olive Oil, heat over medium low heat until the oil just shimmers. Put the chicken int he pan breast side up, leave for 2 minutes then transfer to the oven, leave in oven, door closed for 1 hour.

7. Pull from oven, move to a plate and cover with foil. Rest 20 minutes, carve and eat.

Side dishes? Ok sure.

Roasted Garlic Mashed Potatoes

Take 1 head of garlic, cut off just the top (Pointy end not the root end) Put on a piece of tinfoil, drizzle with Olive Oil. Wrap tightly with the foil and throw in the oven with the chicken. Remove after 45 minutes and allow to cool, to get at the garlic just squeeze.

Wash and slice 3 Russet Potatoes. Steam until fork tender, mash with 3/4c whole milk, 1/4c butter, the garlic, some herbs, salt and pepper.

Ginger Glazed Carrots

Slice 2 carrots per person put in a non stick fry pan. Add 1 tsp butter per person, 1 bottle Ginger Beer (I enjoy the Great Jamacian Ginger Beer) and a small drizzle of honey. Boil until the liquid is gone and becomes a glaze for the carrots. Freeking AMAZING CARROTS.

Throw together a salad, set the table light a candle and eat. You're welcome

Thanks for reading.