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Count Your
Chickens
The oven's on anyway - why roast just one?
By Ruth Cousineau, Photographs by Mark Thomas - Eating Well,
September 1997
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Roast
chicken is old-fashioned Sunday dinner, it's a celebration
of preoperity, it's comfort and luxury tied together in
one roasting pan. But for the busy cook, roast chicken's
real raison d'être is leftovers. Sure, a family
of four can devour a small chicken - the trick is to roast
two, serving one and hiding the other, well our of the
sight of midnight snackers. That second chicken roasted
on Sunday will make short work of Monday night's pasta
or Tuesday's hearty soup. Think economy of scale - it's
far more efficient to roast two birds, double the broccoli
and mash a few extra potatoes than to start dinner from
scratch tomorrow. To prove the point, we've created two
sensational recipes for the first night's roast, each
with two quick spins for the leftover chicken. For little
additional effort, you'll have great, fresh dishes that
don't look a thing like yesterday's dinner. |
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Remove
giblets. Place hearts, necks and gizzards in roasting
pan and reserve livers for another use. With a sharp
knife, remove excess fat. Dry insides with a paper
towel.
With
your fingers, loosen skin over breasts and thighs
to make pockets, being careful not to tear the skin.
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Spread
herb or spice mixture inside the pockets.
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Tuck
wing tips under back. Tie legs together with kitchen
twine.
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: GRAMDMA'S POLISH STYLE ROAST CHICKEN and MOROCCAN CHICKEN
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