So last night my dad and sister came over for dinner.
Probably the hardest person to please (food-wise) is my dad!
He loves Bulgarian food, but he doesn’t like to venture into anything else.
And since I don’t really know a lot of Bulgarian dishes, I either repeat what I know or I try something I know I would like and hope that he enjoyed it too.
But there’s one thing I knew would please him. Chicken.
Juicy, succulent chicken, with a golden, crispy skin, with a subtle garlic/lemon flavor and plenty of fresh basil.
How good does that sound?
Well it was pretty ahhmazing!
I was expecting (hoping) plenty of leftovers to make dinner with tonight, but unfortunately there’s barely any left.
Served with Bulgarian tuna and romaine salad, some crusty bread and butter and mac n cheese and you have a heavenly dinner that didn’t take all that long to prepare.
Alright so roasting chicken.
I know it can be very intimidating.
And although I’m not squeamish, a whole raw chicken kind of freaks me out. As it should!
But don’t worry, it will be all worth it at the end!
So here’s how I roast my chicken!
Step 1: Unwrap the chicken (mine was about 5lbs) and give it a nice wash under the sink. The toughest part (for me) when preparing the chicken is removing the neck and giblets. I know, yuck! But it’s something you HAVE to do! So if your husband/boyfriend is around, now it’s a good time to call them over so they can do it! Sometimes, there’s a bag containing the giblets inside the cavity, or in my case, you just have to go fish for them yourself. If there’s no bag, grab a fork and try to stab the neck/giblets with it. Once removed, rinse the inside of the chicken. Transfer to a cutting board and pat completely dry.
Step 2: It’s time to season! Sprinkle plenty of salt and pepper all over your chicken and in the cavity. Then melt 1/2 stick of butter and brush the chicken all over with it. Now sprinkle it generously with some red pepper. Under the skin, stuff a few fresh herbs to give the breasts some more flavor. I used roughly chopped parsley but you can use sage or thyme. In the cavity stuff, 1 lemon cut in half, 5 garlic cloves and some more parsley.
Step 3: Place the chicken in a roasting pan, with a kitchen twine tie the legs together, tuck the wings underneath the chicken. Sometimes I add vegetables to my roasting pan like potatoes and carrots, but today I just wanted some more aromatics so I added some onions, more garlic, some celery. Cook at 425F for about 1 hrs. You can use a thermometer to check doneness or I cut into the chicken and if the juices run clear not pink the chicken is done!
Step 4: Carve and serve!
Now for the mac n cheese!
This is an extremely simple mac n cheese that took me no time to prepare! It’s not by any means fancy, but it’s soo darn good! Since it’s soo simple, you want to shred your own cheese! The cheese will melt a lot better and will make all the difference!
Alright 1 cup of elbows pasta goes into boiling water. Cook until al dente. Drain.
In a saucepan, melt 2 tbsp butter. Add 2 tbsp flour and whisk until the flour and mixture are well combined and cook for about 1min. Add a cup of milk and keep whisking breaking any lumps that form. Cook until the mixture thickens a bit then add 1 cup shredded cheddar cheese. Season with salt and plenty of black pepper. Add the pasta to the cheese sauce and transfer to a 8×8 baking dish. Top with 1/2-1 cup of more shredded cheddar and bake at 350F for about 10mins or until the cheese is all melted! Serve!