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Dinner Tonight: Roast Chicken with Red Grapes, Caramelized Pearl Onions, and Port Pan Gravy
Sometimes it's wonderful to be reminded how satisfying a roast chicken can be. This recipe from Jennifer Olvera's Food Lovers' Guide to Chicago doesn't try to approach the bird in some new and unique way. The chicken is simply cooked in a moderate oven with a stash of good ingredients. The result is a properly roasted bird with an outstanding pan sauce.Easy Roast Chicken with Asparagus and Leeks
One of the great things about spring is that it provides you with a plethora of vegetables that need only brief cooking stints to become delicious. This makes them the perfect companion for a roast chicken dinner. Simply roast your chicken, have your vegetable prepped, then cook them while the chicken rests. All of your food comes out piping hot at the exact same time.Cook the Book: 'A Bird in the Oven and Then Some'
Mindy Fox, food editor of La Cucina Italiana, has authored a new cookbook all about roast chicken. A Bird in the Oven and Then Some begins with 20 new recipes for roasting chicken, taking inspiration from her travels. Roasters get the Korean barbecue treatment with a sweet and spicy sesame soy glaze, while a Greek-style bird is cooked with caper butter and roast lemons, and one is inspired by the herby, fatty porchetta. Enter to win a copy of the book here.Boston: The Roast Chicken at Hamersley's Bistro
I'm just gonna come right out and say it: This is probably the most well documented dish in the city. Almost every current Boston-based food writer has covered, or at least made reference to, the roast chicken ($27) that put chef Gordon Hamersley and his eponymous South End restaurant Hamersley's Bistro on the food map.Grüner Veltliner: The Perfect Wine to Pair with Roast Chicken
Roast chicken is one of the few dishes I have absolute mastery over in my kitchen. Other recipes may come and go with varying degrees of success, but roast chicken has become my go-to comfort meal during dark winters and blustery, rainy springs. Now, what wine to pair with crisp, golden skin and moist meat scented with rosemary? Grüner Veltliner.The Food Lab: How (Not) to Roast a Chicken
Who doesn't love roast chicken? Crackly, crisp, salty skin. Moist tender meat. Deep aromas filling the house. Little bits of fat and meat to tear off with your fingers and teeth as you linger over the the last sips of your whiskey (whiskey goes with chicken, right?). It's about as classy and classic as food can get, and my go-to meal for company. But to be perfectly frank, most of the time, I don't like roast chicken, because most of the time, well, chickens just aren't roasted very well.Dries Hair; Perfects Roast Chicken
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]...150 Things to Make With Roast Chicken
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...Thomas Keller's Favorite Simple Roast Chicken
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]...Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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