Roasting In The Summer
Posted by David | Filed under blog
Of all the things I could be making during the blazing heat of summer, for some reason I decided it was a good evening to roast a chicken for well over an hour. You know, really crank up that oven in my small abode. (To be fair, it actually was a better evening for it than any in the past few weeks, but still…)
One of these days I’m going to master the humble roast chicken. Tonight’s attempt was actually pretty dang good. The main flaw in my plan is that I still have this magical ability to consistently undershoot its cooking time. Whatever my gut tells me to go with, I always need to add about twenty more minutes to the time. Seriously. So even though I popped this bird right out of the oven the first time and snapped a perfectly nice picture, I immediately had to pop it back in after I checked out the meat.
This particular one has a veggie bed made of carrots, sweet potatoes, onion and celery. The bird itself is dressed with olive oil, salt and pepper, and then some garlic cloves, lemon wedges and rosemary sprigs tucked into its gut regions. So yeah, nothing fancy, but somehow it tasted just right.
When last we left you, I teased a new feature/series/focus for the website related to a new cookery book of almost mythic girth. A thousand-page testament to food on paper that we would not only use in exercise by simply picking up, but also something that we would be cooking from. And I’m here to tell you a little bit more about that.
