1 instant read thermometer (this is essential!)
1 (7 pound) roasting hen
1 large lemon
1/2 tablespoon of dried rosemary, crushed
1 teaspoon of kosher salt and 20 grinds of the pepper mill for the cavity, plus extra for sprinkling over the bird
3 cloves of garlic, smashed
Cotton twine, well soaked with water
3 tablespoons of Land O'Lakes unsalted butter, softened to room temperature, plus 1 extra tablespoon for the pan sauce
If you have the time, prepare the bird for soaking in a brine 8 to 12 hours before you plan to roast it. A brine will help to produce a very moist and tender bird, however, you can also achieve this by carefully watching the internal temperature of your bird in the final 30 to 45 minutes of cooking and by not overcooking it. Your bird should register 180 degrees on the thickest part of the thigh when it is ready. It will also rest for at least ten minutes before you carve it, and will continue cooking during that time so you'll want to remove it from the oven just as it hits this temperature. That's why brines are great ... even if you do slightly overcook the bird as many of us tend to do, the brine generally will keep it moist anyway.
If you do not have time for a brine, don't fret! Just proceed as follows BUT if you DO brine, be sure to leave off the salt in the cavity and on the bird, or else you'll have one salty bird!
Preheat oven to 350 degrees. Combine salt, pepper and rosemary in a small bowl; set aside.
Remove giblet package from bird; save for later or discard. Rinse the bird well, inside and out and set aside in the roasting pan, or on a platter or tray. Be careful not to let the juices from the raw bird get onto your wooden cutting board or on your countertop! Using some paper towels, pat the bird dry inside and out. Let sit at room temperature to fully dry for a few minutes. Thoroughly wash your hands and spray your sink and other areas with a bleach based cleaning product.
Smash and peel the garlic; set aside. Slice the lemon into fairly thin slices; set aside. Set aside the butter.
Take the salt mixture and pour it into the cavity of the bird, rubbing it all around inside. Add the garlic and lemon slices. Truss the bird.
Place the bird into a roasting pan, breast side up. Rub all over with the softened butter. Wash hands well. Sprinkle bird all over with the additional kosher salt and black pepper.
Roast uncovered at 350 degrees for about 20 minutes per pound for unstuffed bird, or until the internal temperature reads 180 degrees in the thickest part of the thigh. Start checking 30 minutes before anticipated finish time. Baste occasionally with the pan juices during cooking.
Remove from the oven and transfer the bird to a cutting board to rest for a minimum of 10 minutes. While the bird is resting, let's make some pan sauce!
Take your roasting pan to the stove top and skim off any fat that has floated to the top. Ideally, you can also carefully transfer the drippings to a fat separator
(this kitchen tool is WONDERFUL) and then return the pan juices only back to the roasting pan, discarding the rest of the fat. Place the roasting pan over medium high heat and bring the juices to a boil, scraping the bottom of the pan to release any bits of stuck on yum yums! Cook until the juices have reduced about half. Remove from the heat and if desired, stir in a bit of butter and swirl around until blended in. Carve the bird and serve hot with a drizzle of the pan sauce over the slices of chicken, add a side of southern style green beans, some herb dressing and maybe even some yeast rolls. Pure Yum.
