I'm sure all two of you out there have been wondering, 'sup with the lack of updates? Well, the answer is, there weren't any. So there's that.
I will say that in the last week I did three things I didn't think I had the guts to ever do: roasted a whole chicken (It pretty much rocked!) (Seriously just ask my mom- she's around here somewhere because she's one of my aforementioned two readers), quit my job, and ate my weight in angel food cake. And, if it's even possible, I love B-ry even more than I did this time last week. Just because he's awesome.
Now, let's all sit back and let ourselves be entertained by this:
We Moved!!!
14 years ago
Let's talk chicken. What receipe did you use? I just typed receipe three different ways and still feel that I've misspelled it. I probably just misspelled misspell.
ReplyDeleteIt was so easy! Preheated the oven to 450. Meanwhile, removed icky bits from cavity and rubbed the outside of the chicken with olive oil. Seasoned outside and cavity with salt and pepper. Then, I crammed the cavity full of fresh herbs (anything that sounds good- I used thyme, sage, and rosemary) and 1 lemon, cut in half (this was the point where numerous off-color jokes were made by me re. being wrist-deep in chicken lady-business). I didn't truss it (all I had was white satin wire ribbon, which just seemed...inappropriate) but my mom broke the wing joints so that the wings sat underneath. It kept its shape nicely!
ReplyDeleteI roasted it at 450 for 15 minutes, then reduced the temp to 350 and roasted 20 minutes per pound. Once done, I let it rest for a few minutes, remove the herbs & lemon and discarded them.
I think the first 15 minutes at the high heat are the equivalent of getting a nice initial sear on a filet. Anyhoo, the lemon steamed the chicken from the inside and the meat was infused with the flavors of the herbs. The outside was browned and crispy and the meat literally fell off the bone. We even made a nice little gravy from the pan juices.
Nomnomnomnomnom.....