Roast Chicken: It’s all about positioning
Last night, eleven ladies, including Meg from Sprout and Katherine from Tailor Taste, joined me for our inaugural cooking club meal. As host, I was responsible for the main entree. I chose to roast a chicken, which I saw as a stepping stone to making a turkey on Thanksgiving (here’s my reasoning: both are birds, and both require you to reach inside their cavity).
To my surprise, the chicken was a breeze to roast, and it turned out wonderful. The skin was crispy and salty, while the meat was tender and fell easily from the bone.
But I think I have to work on presentation. My friend Meg gets presentation. She brought Fennel and Turnip Crudites. With edible flowers. That she grows in her backyard.
But obviously I don’t get the art of visual appeal. ’Cause what does this chicken look like to you?
A child curled up in a crib? A bottom facing up at you requesting to be wiped? A wee little pig? Road kill?
I didn’t try to make it have eyes. It’s just where the cranberries landed.
But just in case it wetted your appetite, here is the recipe.
Roast Chicken with Cranberry-Rosemary Paste, adapted from Bon Appetit:
- 1 teaspoon rosemary leaves
- 1/4 cup fresh cranberries
- 2 garlic cloves, chopped
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 4 teaspoons olive oil
- 1 5- to 6-pound whole chicken
First, I rinsed the chicken and patted it dry.
Then I combined all of the ingredients, except for the chicken, in a blender. I rubbed the mixture on the chicken.
I placed one cup of water in our roasting pan, and then set the chicken on the tray. I roasted it for 1 1/2 hours at 400 degrees, until its skin browned and the thickest part of its thigh was 170 F according to my thermometer.
Despite its bottoms up presentation, the ladies loved it. Maybe it’s because of all the wine we poured.
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