Classic Roast Chicken

I want to talk today about something that is pressing on my mind so much lately that I just can’t stop thinking about it. I’ve been hesitant to bridge this convo because 1) I’m pretty sure that most people categorically disagree with me and 2) It goes against everything I’m supposed to be doing as a blogger.

I hate social media.

There. I said it.

I just honestly can’t wrap my head around it. Before blogging, I used it as God* originally intended. Socially. It was good fun. Being someone who has lived in multiple places throughout her life and wracked up friends in every part of the country, it’s wildly helpful in keeping up with people you don’t see everyday but actually would like to know if they, say, have a baby or get married. It was fun and entertaining, and yes, a tad addicting. But, still, it was largely something that I kept social and light and easy.

But then I started this blog thing because I wanted to cook stuff and take pictures of it and write about it and suddenly I’m supposed to actually use social media to grow my “business” as a “boss girl.”

And that’s where the trouble for me comes in. Because I don’t wanna.

Diving deep into the business of social media is like walking into a fun house of mirrors, only less entertaining and more frustrating, if possible. It’s a never ending game of playing with algorithims (which required a dictionary and google for me to even define) and hashtags and post times. There is nothing more ridiculous and mind-numbingly boring to me than trying to figure out why one picture of a waffle got 8,620 likes while the other only got 300.

I don’t care. But I’m supposed to.

Sit in this social media business world for any amount of time and you will learn a ton of things that you probably didn’t want to know.

You’ll figure out that nothing sets a post up for success like the addition of avocado or tacos. (Seriously). And that many, many bloggers out there pay for followers and likes and sponsored posts. Or that the words “authentic self” and “vulnerability” are overused and misused at least 300 times a day on any single social media platform by people who are, in fact, not being authentic at all. And that most shots are posed, even if they are meant to look unposed, especially the fashion shots where the blogger or “influencer” is standing somewhere fabulous, gazing at the ground, holding her hair back. (I am 100% convinced that you just visualized the exact shot I described).

Friends….this kills me.

I am old enough and wise (ahem) enough to recognize my strengths and weaknesses. I know who and what I am, finally, after all of these years. And let me tell you, I am way too lazy for all of this. If being an “influencer” (I had to look this one up too. Turns out it’s kind of a made up word by millennials, but that’s a whole ‘nother story) requires me to do any of those things, I don’t want to influence anyone and I obviously won’t be able to. I have a hard enough time influencing my children to eat their vegetables, clearly I am going to fail at this role. And if being an influencer requires me to act out of my norm or try to fake a life that isn’t mine, I won’t do it.

If Instagram likes someone else’s pancake picture better than mine, that’s great. I just don’t care anymore and I’m done trying to figure out why. I could no more take a serious picture of myself posed to show off an outfit than I could, I don’t know, solve a complicated math problem. (which means, I couldn’t do it)

It may take me longer to grow my “brand” (I mean, I take pictures of food, I’m not even sure that can be a brand). It might make me a less than stellar “boss babe,” and I might never ever get a shot at building my social media empire with free printables and giveaway contests and “if you sign up for my newsletter I’ll send you my super secret ultra hush-hush tutorial on how to become instagram famous in one hour.”

But I don’t care.

I don’t want to blow up your inbox with dumb BurntToast newsletters. I’m sorry, I just don’t. I understand that that’s how bloggers are supposed to earn money and grow their “lists” but I just don’t want to do it. I want the people who want to be here, to be here. Otherwise I’m not going to try and lure you in and keep you in by constantly emailing you. I wouldn’t do it to my friends, and I won’t do it to you.

If you like me, you like me. If what I write speaks to you, you’ll come back.

So it make take years or decades even to get where I eventually want to go (I’m looking at you, cookbook deal), but maybe that’s ok.

In this world of “authenticity” and “living true to yourself” I’m going to tell you that I authentically hate the social media game** and will live true to myself by not playing it. From here on out, I will post what I want when I want and I will not worry about whether or not it’s telling an attractive “brand story.”

You’re reading my brand story right now and I sincerely hope you like it.

*Or Mark Zuckerberg

**Except you, Pinterest, if you ever change I will die because you are my boo.

And I’m sharing todays recipe with y’all because it is as simple as my Social Media strategy–Roast Chicken. I’m a firm believer that everyone, and I mean EVERYBODY, should know how to roast a chicken. And here’s why–it’s so simple. But it looks so complicated. It’s a “wow, she really cares about me” meal with a “wow, she sort of kind of likes me” effort. The worst part is handling the prep of an actual raw chicken, which I can’t sugar coat, you’re gonna have to do. But once it’s dried out and tied up it’s so simple and hands off that you can go enjoy a glass or two of wine before you have to think about dinner again. I promise.

And just a few pointers on this recipe: 1) use a meat thermometer. I won’t even give you cook times in this recipe because it’s so variable, depending on the size of the chicken and whether you stuff it or not. Use a thermometer. When it shows 165, take the chicken out and let it rest. Another test is piercing the skin at the thigh and checking for clear juices, though this is not as accurate. 2) Make sure your chicken is really, really dry inside and out. The less moisture to start with, the less steam produced, the crispier the skin. Which is what you want. 3) Once you’ve mastered the plain chicken, feel free to move on and experiment with different flavor combos. Lemon Rosemary and Garlic is a good one and so is plain old Thanksgiving redo (onion, carrot and celery with sage and thyme).

Make this one your own. Wow your friends. And then #hashtag the heck out of it. You never know just how many likes you’ll get.

Peace, love, and posting,

Meg

Classic Roast Chicken

November 6, 2018

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By: Meaghan Dawson

Ingredients

• 1 3-5 pound roasting chicken
• Olive Oil
• Salt
• Pepper
• 1 pound baby potatoes (optional)

Directions

• Step 1 Remove the chicken from it’s bag, being sure to check the insides for giblets or neck stuck inside (often in a bag)
• Step 2 Using paper towels, clean and dry the inside and outside of the chicken well. There should be no moisture on the bird.
• Step 3 Salt and Pepper the cavity of the bird.
• Step 4 Place in a roasting pan on a rack, breast side up.
• Step 5 Take the wings and tuck under the bird and then using twine, tie the legs together on top, closing up the cavity as best possible.
• Step 6 Using a pastry brush, gently brush a small amount of oil on the skin and then generously salt and pepper.
• Step 7 Insert meat thermometer in the meaty part of the thigh by the leg.
• Step 8 Roast in a 350 degree preheated oven for roughly an hour and 15 minutes (may vary), until the thermometer shows 165
• Step 9 degrees.
• Step 10 Remove to a cutting board and rest for about 10 minutes before carving.
• Step 11 **if using the potatoes, toss them in salt and pepper and olive oil and toss them in halfway through the cooking time for best results.

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