A picture is worth….

April 1, 2010

Well, it doesn’t matter, because you’re not getting one, since my computer refuses to recognize either my camera OR my flash card reader. And it decided to adopt this behavior AFTER I had downloaded one set of photos on Sunday, and was preparing to d/l another. So until I figure out the problem, we’re photoless.

And I was going to show you a lovely roast chicken — and a really TASTY roast chicken — just after he had been pulled from  the oven after my first attempt at a new method of roasting chicken.  And friends and neighbors, I WILL be doing this again.

If you possess a tube cake pan, you possess the major part of a fine piece of chicken roasting equipment. The other piece is a baking pan to sit said cake pan down in. You set the chicken down in the cake pan with the tube — and there’s no way to say this delicately — up its butt. I had only a Bundt cake pan, which will work, but the center tube in a Bundt pan is larger and shorter, which leads to your chicken  looking singularly uncomfortable and more than a little obscene.

What happens here is that the tube conducts heat nicely to the interior of the bird, so you can be sure of no not-done-enough thighs. And the skin, which is sittng up above all the dripping juices, gets wonderfully brown and crackly ALL OVER.

I learned this trick over on the Food 52 blog, where I also learned the most wonderful, and simplest, spicing method I think I’ve ever seen, tried or heard of. Just take a quarter-cup miso paste and a quarter-cup mirin, slather it between the skin and the meat and all up inside that baby, and let him (her?) marinate for a few hours, or overnight. Roast for 20 minutes at 450, lower the heat to 325, and roast for another 45 minutes. Let it rest for 10 0r 15, and carve away.

Damn, that’s good.

The Food52 poster who posted this recipe also posted a recipe for onion gravy for the bird — caramelized onions, garlic, ginger, more mirin, soy sauce, sesame oil and finished with a little more miso. I found it a touch too salty, and might leave out the last tablespoon of miso, but what’s not to love about that?

I served it with a mashed potato gratin with cheese and caramelized onion, and glazed carrots. Meant to steam some edamame, and forgot it.

It’s getting into high tourist season at Chez Food On The Lake, and here’s the sked for the upcoming 10 days:

–Tomorrow — Children A, B & C’s godmother and her partner arrive for an evening. I’m thinking chicken tenders wrapped around ricotta/pesto cream, and simmered in a sauce of some sort. She doesn’t do tomatos well, so maybe a vodka sauce? I mean, it’s tomatos, but it’s kinda diluted.

— Sat a.m. — breakfast for the above. They worry about cholesterol, etc. I sho’ hate it for ’em. They’re getting French toast and Wright’s bacon. Deal with it.

–Monday — Child B, the gluten intolerant princess, arrives. I’m thinkin’ white bean soup with Italian sausage. OK, it’s wintry. They can handle it.

Tu-Wed — Child B is here. I will likely do chicken  and dressing one night. She will likely make me do red beans and rice one night, spring weather be damned.

Thursday — catch my breath.

Friday-Saturday — bidness entertainment. Will be taking a Very Important Person/Consultant out to dinner. Trying to find restaurants that will take reservations on Derby weekend. It ain’t easy.

Sunday — Crash. Burn. Drink. Relax.

Tell y’mama ‘n ’em I’ll see ’em in 10 days or two weeks or so, if I don’t get a chance to post in between.

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