Wednesday, May 2, 2012

A Weeknight Roast Chicken

Some people say that a roast chicken is something reserved for a Sunday only. It takes too long to cook and it's too fussy to prepare for, say, a Tuesday night. Or is it? I managed to get this bird in front of the family within about 35 minutes. No special tricks, just get the wishbone and back bone out of the bird and flatten her out.

Once flattened, get it on to some parchment paper on a baking sheet. Then we get some garlic cloves with the skin on and scatter them about the tray. Then get some bay leaves and juniper berries and scatter them around the tray. Lastly, a goodly drizzle of organic canola oil and pile of salt and pepper. Get it into a 400F oven for about 35 minutes. When done, give a 10 minute rest before eating. That's it. Roast chicken on a Tuesday night. I served it with a quick sauteed ratatouille, i.e. peppers, red onions and zucchini sweated down in a bit of oil with whole fennel seeds and dried oregano. Throw a few grape tomatoes into the works toward the end and deglaze with some vermouth. Add salt and pepper and then you got roast chicken and vegetables. Glorious Tuesday!

A special note: This bird was from King Capon farms. Tonight was the first time I've sampled their chickens. This farm is local (Sharron, Ontario), and they hang and air-dry their birds. This results in a bird that crisps up very nicely in the oven. Given the reasonable price of these hens (from Sanagan's Meat Locker), I have to say they give the Yorkshire Valley Farms organic birds a run for their money. In fact, I think I'm a convert to these simple farm house chickens - 11 bucks a bird - you can't go wrong.

1 comment: