As many of you know, I hate raw meat. Raw chicken in particular just makes me want to dry heave. So how in the world I reached in that cavity and pulled out those giblets, I have no idea. I felt like I was on Fear Factor. I took deep breaths, reached in there, had no idea what kind of organs I was pulling out, and disposed of them in record time. I tried not to look. It was one of the grossest things I have ever done. It made me seriously consider vegetarianism.
Then I had to salt and pepper the inside and outside, and cram lemon wedges, a whole head of garlic with the top cut off, and a fistful of fresh thyme up inside the bird. I was supposed to tie the legs together with kitchen twine, but I didn't have any, so I briefly considered using a twisty tie before saying "forget it." I was also supposed to tuck the wings up under the bird, but I felt like I was manhandling it, and I didn't want to hear any joints crack or pop, so I didn't do that either. I brushed the whole thing with butter then put it in the oven.
Do you see that flap on the left? Was I supposed to cut that off? I don't even want to know what it is.
An hour later, I used my (sad, neglected) meat thermometer and saw that the chicken needed to cook longer, so I let it go for another half hour, at which time, it came out slightly overdone.
I covered it with foil and let it rest for about ten minutes while I prepared the rest of the meal (I'll tell you about that soon.)
The chicken was tender and juicy and overall really good. I was very proud of myself. Now, I don't think it was better than the grocery store rotisserie chicken (which is about the same price, maybe less) so I think I'm going to check "bake a chicken" off my list and never worry about giblets again!