Roast Chicken!!!!!!!!!!!!!!
Ok, kids, I've been having this problem where nothing I cook tastes good to me; in fact, lots of foods have been tasting weird lately, and I'm not sure why. After my Coq au Vin disappointment last week (it was bitter) and the Bean Soup lunch today (also bitter), I needed a boost. I wanted to make a supper that would taste great and be pretty and be a feather in my cooking cap. Verdict: Ina Garten's Perfect Roast Chicken recipe!
I used a 5 lb chicken, discarded the neck, washed it good inside and out and patted it dry
Kosher Salt and Ground Black Pepper
Butter
Lemon, quartered
Thyme
Head garlic, halved
After I salted and peppered the cavity, I stuffed the lemon, garlic and thyme in there and tied the legs with kitchen twine. I rubbed the whole bird with softened butter and sprinkled with kosher salt and pepper all over.
1 onion, chunked
3 stalks celery, cut into lengths
4 small carrots, chunked
1 head garlic, halved
Olive Oil, Kosher Salt, Pepper, and Butter and some Thyme
I put the veggies and garlic into my Le Creuset Oval French oven with the butter and oil and herb/spices and tossed it all together so it didn't stick to the bottom of the pan and then laid the chicken on top of the veg, breast-side up.
I stuck it into a preheated 425F oven for 1 hour, 10 minutes (I went by internal temp rather than cook time since our oven is old and ghetto) and then let it rest for 15 minutes before Jake hacked it up and served it. Of the veggies, the carrots were the only ones anyone ate, so I will do more carrots next time. I will also probably try the fennel from the original recipe. We had our friend wisedonkey to supper, and I was unsure of his feelings for fennel. I poured the chicken juices into my little Emile Henry pitcher and served the whole shebang with buttered French bread and some (canned) green beans and chilledish Chardonnay.
I have to say that this meal was, in my mind at least, a success. It tasted good to me, the other two cleaned their plates, and I feel anxious to make it again. I'd call that a success. :>
Sadly, exblogger didn't get any shots of the final product in situ. I have a photo of me prepping the bird and one of the veg-in-pot. There's also one of Havard and me at the table, but you can't really see the food. Next time, my pets...
I used a 5 lb chicken, discarded the neck, washed it good inside and out and patted it dry
Kosher Salt and Ground Black Pepper
Butter
Lemon, quartered
Thyme
Head garlic, halved
After I salted and peppered the cavity, I stuffed the lemon, garlic and thyme in there and tied the legs with kitchen twine. I rubbed the whole bird with softened butter and sprinkled with kosher salt and pepper all over.
1 onion, chunked
3 stalks celery, cut into lengths
4 small carrots, chunked
1 head garlic, halved
Olive Oil, Kosher Salt, Pepper, and Butter and some Thyme
I put the veggies and garlic into my Le Creuset Oval French oven with the butter and oil and herb/spices and tossed it all together so it didn't stick to the bottom of the pan and then laid the chicken on top of the veg, breast-side up.
I stuck it into a preheated 425F oven for 1 hour, 10 minutes (I went by internal temp rather than cook time since our oven is old and ghetto) and then let it rest for 15 minutes before Jake hacked it up and served it. Of the veggies, the carrots were the only ones anyone ate, so I will do more carrots next time. I will also probably try the fennel from the original recipe. We had our friend wisedonkey to supper, and I was unsure of his feelings for fennel. I poured the chicken juices into my little Emile Henry pitcher and served the whole shebang with buttered French bread and some (canned) green beans and chilledish Chardonnay.
I have to say that this meal was, in my mind at least, a success. It tasted good to me, the other two cleaned their plates, and I feel anxious to make it again. I'd call that a success. :>
Sadly, exblogger didn't get any shots of the final product in situ. I have a photo of me prepping the bird and one of the veg-in-pot. There's also one of Havard and me at the table, but you can't really see the food. Next time, my pets...