Paper towels are the chicken-drying method of the past. Takes longer, isn't as environmentally-friendly and, let's be honest, pretty predictable. According to blogger Domestigeek, blowdrying a raw bird's surface "and probably inside" before roasting saves time and yields perfectly-puffy, golden and delicious skin. So get that blowdryer out of the bathroom and into the kitchen! (Even if it means bewildering roommates and loved ones) [Via The Kitchn]...
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Jonathan Levitt of the Boston Globe interviews food writer Tony Rosenfeld on his new book, 150 Things to Make with Roast Chicken and 50 Ways to Roast It: According to Rosenfeld, not many consumers roast whole birds, which account for about 8 percent of chicken sales. "Most people are buying their chicken pre-marinated and pre-cooked," he says. "Old-fashioned cooking has been marginalized. I wonder if the day will come when you can't go into the market and buy a whole chicken at all." To encourage more people to begin with a whole bird, the first part of the book focuses on how to roast a chicken, the second on what to do with the cooked meat. Rosenfeld says, "You've...
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Thomas Keller's recipe for My Favorite Simple Roast Chicken from his cookbook Bouchon is up on Epicurious, and boy is it simple—six ingredients total including the chicken, and the thyme is optional. The writing is great too: "Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good." 183 user reviews on Epicurious, and 94% of them would make it again. [via Drive-Thru]...
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