Dec 29, 2008
03:15 PMTable Talk
After watching a TV news segment about a town in West Virginia that had chickens running loose, I remembered my new neighbors when I moved into my first house. I had a great sleep my first night in the house, but was awoken at 4:30 am by three roosters. Apparently they had taken up residence in the trees on my neighbor’s lot. You must think that I lived out of the city limits – but this was at 56th and Yale! Now this was charming for the first one or two cock-a-doodle-doo’s, and then I started to have dreams of them roasting in my oven. Now I don’t mean to be gory, but I thought this might be an appropriate place to insert my favorite roast chicken recipe, which I gleaned from Nigella Lawson’s "How to Eat." Perfect for dinner, as well as a day or two of leftovers for salad, pasta or just standing at the fridge with the door open, picking at the bones. This couldn’t be easier…
Place half a lemon in the cavity of a roaster chicken. Smear olive oil or softened butter on its breast, sprinkle it with a little coarse salt and drizzle a bit of olive oil and the juice of the remaining lemon half in the pan. Roast in a 400° oven for about 15 minutes per pound, plus 10 minutes. When you remove the chicken from the oven, let it stand for 5 to 10 minutes before carving. To make a quick pan sauce, place the roasting pan (sans chicken of course) on the burner. Add a little white wine and boiling water or chicken stock, letting it all bubble away until syrupy and chickeny.