Roast Chicken

We make alot of roast chicken...not something we serve here at the bakery, necessarily, but it is a staple on our dinner repetoire when asked to cater casual dinners...not to mention for chicken soup...which we made 3 times last week now that flu has hit town!
We buy free range, mostly, often organic,( but sometimes we can't justify the doubled price tag.)
Start by rinsing chicken well and pat dry lightly with paper towel let sit to air dry a moment while you prepare the mirepoix base.
This one has onion, celery and sweet potato

line the bottom of your roasting pan with the aromatics and place the chickens on top.
Core and cut into thick slices, one green apple and stuff it into the cavity
rub the skins with olive oil and sprinkle with a healthy layer of salt and a few grinds of the pepper mill
Add any spices you wish to this layer...thyme is a favorite
Fold the cavity closed and pull the legs together over the opening. use a 6" skewer to keep the legs together
(Some folks insist trussing is the only way, but, we think this works as well)
Pour about an inch of water into the bottom of the pan and place in a preheated 350 dgree oven (moderate heat)
uncovered. depending on the size of your bird, it will take 1 1/2 to two hours to roast. It should register 160 degrees on an instant read thermometer when done. (or the leg will pull away easily and the juices run clear) Let rest 15 minutes before carving.

This is where the brick oven really shines. It makes some lovely breads, it's true, but meats roasted this way are spectacular!