As I mentioned before, I have a long history with Andy Ricker's roasted young chicken (or game hen). It was one of my favorite dinners back when I lived in Portland, and I still fantasize about driving up to the Northwest just for another taste. Luckily, now I don't need to spend the gas money (or wait in line). The dish is featured prominently in Ricker's new Pok Pok cookbook, and it's surprisingly easy to make.
Why I picked this recipe: I hadn't had this dish since leaving Portland almost 5 years ago, so it would have been a shame not to recreate it.
What worked: Despite the long ingredient list and recipe, this was actually an easy dish to prepare and the final result tasted remarkably like the the game hens I ate back in college.
What didn't: No problems here.
Suggested tweaks: You could probably adjust the cooking times in the recipe and use a single chicken instead of the two game hens if necessary.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, and Berkeleyside NOSH. Follow her @KateHWiliams.