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This is not the best roast chicken recipe. For years now I have made Nigella Lawson's Roast Chicken; over time I have added my own variations to it (herbs, etc.) but the basic principles remain - lemon, butter, olive oil and salt & pepper; the lemon tenderizes and keeps the chicken moist during cooking without overpowering the chicken. The recipe can be found in "How to Eat: Pleasures and Principles of Good Food" (1999)

I'll use my George Foreman for fajita chicken, but that's basically it. I wouldn't put red meat on it, definitely not hot enough and you miss that smoky flavor and charring! I'm in a similar situation, and have been grilled food-free so far this summer :( except for occasional visits to the parents'. Maybe I'll have to invest in one of those grill pans, except I have a stupid electric stove, will it work okay?

So, essentially, if you're into the *flavor* of grilling, e.g., kiawe, mesquite, charcoal, versus form, you're SOL w/o an outdoor grill or hibachi. :(

I have to second the comment by txvoodoo. These "bulky, awkward knobs and handles, pandering to kitchen neophytes" are in fact fairly well-designed tools which are a great relief to people with reduced grip, dexterity or manual strength.

alynn-- OXO also has a Good Grips Cherry Pitter that, just like it sounds, pits cherries so you don't have to! Hm, isn't that what mouths are for..? http://www.oxo.com/xxoxo_ibeCCtpOXOPrdDtl.jsp?section=10039&item=51786&minisite=10024&respid=53057
Either way, pretty spiffy.

Thanks for the comments and tips, all! I'll have to try the angel-food pan trick - despite my newfound love of the Stripper.

Sabrina, as for the freezing, all that I do is put the corn into a zip-top bag, seal it most of the way, and suck as much air as I can out at the corner, seal it up, and toss it in the freezer (sucking out the air not only makes it take up less space but helps prevent ice build-up around the kernels). It won't keep forever, but it's still pretty good after a few months.

As for how I use it, it's great for adding to quesadilla/burrito fillings, salsas, pasta and rice dishes, flans - whatever. One of my go-to dishes involving fresh corn is as follows: sautee up some bacon chunks 'til crispy, drain them and set them aside; in a little of the rendered bacon fat, sautee some onions or shallots until translucent, then add some corn and cook until the corn turns bright yellow and the onions begin to caramelize; add some pasta and a little of its cooking water then a good dollop of ricotta cheese, salt and pepper to taste, maybe some fresh herbs (thyme, savory and tarragon are all particular favorites) and/or a hit of lemon zest; cook and stir briefly until the sauce clings to the pasta, toss the bacon back in, and serve. It takes about 15 minutes from start to finish, and it's so good!

The reason we changed our 2 year old oven and hood was because whenever we made Zuni's Roast Chicken we always set off our smoke alarm which scares our four-legged kids. Now with a 900 cfm hood, that is no longer a problem. :) . Here is my own ode to the The Zuni Roast Chicken!

We made this for dinner last night, too -- food porn at: http://www.flickr.com/photos/marriedwithdinner/sets/72157602059705542/detail/

I'm so glad you didn't forego the salad. We're actually making this tonight, too :)

So glad you made the kit AND the caboodle and that both parts of the recipe worked out so well! (The bread salad reminds me of the way Jacques Pepin advises you to use a little of the drippings from your roasting pan to dress a simple green salad. Delicious.) Now, on to the pictorial guide to making ricotta gnocchi--though not during a game.

If you own a large cast-iron skillet, roasting the Zuni bird's an ideal way to continue seasoning it.

I just realized that you're making this chicken without the bread salad. Salting the bird sounds like a great technique. I think I am going to make it this week.

I' ve always made the Barefoot Contessa Perfect roast chicken, and it is indeed quite perfect. It also involve putting herbs under the skin, but uses butter, lemons and onions. I will, however, try the Zuni method, and make a comparison. I believe if you buy a quality chicken(like Murray's) you are already on your way to a fantastic bird.