Thursday, November 10, 2011
Autumn - Hearth & Hospitality
Roast chicken is one of those things that converts a house into a home and somehow in the process of learning this well you go from homeowner to host. Not rocket science just one of life's little tasks that requires a bit of patience & practice. Once mastered you'll have friends galore at your door looking to bask in the warm glow of your hearth & hospitality. And they'll be so appreciative they're sure to bring the wine.
The process begins by preheating the oven to 450°F. Rinse the chicken and dry it well. A dry bird results in a crisp bird!
No fuss, I don't truss. I simply cut out the back bone spatchcock style (reserve for the soup pot). Slather both halves with flavour! Recently I conspired to roast two birds. I used Chimichurri Sauce for one and Ajvar (puree of roasted red peppers) mixed with olive oil and lemon juice for the second. Apply ample coarse salt and fresh ground black pepper. Nota Bene: Half chickens roast quicker than their whole counterparts. So pop them into the hot oven and don't touch the door again 'til you check them at 40-45 minutes. In the meantime, get busy with your side dishes; rice, asparagus, salad etc. If you opt for potatoes prep, prick and microwave them for a bit then place in the oven 'long side of the chicken.
As for wine, you'll love Sauvignon Blanc, however, a light Burgundy (pictured above) is rather good as well. Really, the pleasure of gathering loved ones around the table is more timing then culinary skill. And perhaps the only real skill in life worth cultivating is gathering those who are near and dear. And with a roast chicken and good wine the evening will truly be heavenly.
Foto credit: Mimi Woodbridge
Copyright © Mick Huerta 2011.
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