Thanks for the recipe! A good roast chicken is hard to top, and no matter how good you do it, it always seems like there is room for improvement. I recently posted about a Cook's Illustrated version on my blog: The Teacher Learns to Cook.
I made this last night for dinner and it was absolutely delicious. Full of bright flavors and healthy ingredients. Thanks for the recipe!
I love sandwiches! On my birthday every year I celebrate with my favorite sandwiches:
Breakfast is a fried egg with bacon and american cheese on a good hard roll
Lunch is fresh mozzarella, tomato, basil, with a little oil and vinegar on good ciabatta bread
Dinner is a perfectly grilled cheese burger (which I count as a sandwich)
I don't like anchovies (too fishy), pepperoni (too overwhelming and greasy), pineapple (too fruity-tasting), or any veggies that are not fresh. I'm also not a fan of extra cheese (throws the pizza out of balance). My usual M.O. is that if a pizza has a great crust and great sauce, you don't want too much cheese or other toppings to hide that stuff. I feel like a lot of pizza toppings are there as a novelty, to mask otherwise bad pizza (things like barbecue anything or buffalo anything).
Also, for all those no-seafood-on-pizza people, you have to try at least one white clam pie at a good New Haven, CT pizza joint (Pepe's, etc.) before you can denounce seafood out of hand.
Seems I ignored the initial question of the post - what would I never put on my burger? Well again, I don't like to speak in absolutes, but I'm not a big fan of overloading a burger. Some cheese, a slice of good fresh tomato, maybe some crisp lettuce, and then ketchup is usually what I want.
I've never been a big fan of bacon on a burger, because I feel it's too strong a flavor and dominates the beefy taste too much. I feel the same way about strongly flavored cheeses (like blue cheese) and sauces.
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The Teacher Learns to Cook
It's funny how people talk in absolutes, as if their way is not only the one correct way, but can't possibly be wrong. People eat what they like.
I personally love ketchup on burgers (but I really only like the taste of Heinz), but sometimes I enjoy a ketchup and mustard combo, or a ketchup and mayo combo, or all three. I'll even go for something approximating the special sauce on a big mac (I gave up fast food for the better years ago, but still crave some of those old tastes). I'm not into burger relish, but I love yellow mustard and relish on a dog. That's just me.
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The Teacher Learns to Cook
I don't know about Counter Burger, but West Hartford already has an AMAZING burger joint. Plan B Tavern (about a 2 miles from the future Counter Burger site) makes hand crafted burgers from fresh ground, naturally raised (no homones, no animal products in feed) chuck, topped with the freshest local produce. This place makes an epic burger and it's a must try for any burger lover.
Check it out: Plan B Tavern
Check me out: The Teacher Learns to Cook
I don't know about Counter Burger, but West Hartford already has an AMAZING burger joint. Plan B Tavern (about a 2 miles from the future Counter Burger site) makes hand crafted burgers from fresh ground, naturally raised (no homones, no animal products in feed) chuck, topped with the freshest local produce. This place makes an epic burger and it's a must try for any burger lover.
Check it out: Plan B Tavern
Check me out: The Teacher Learns to Cook
I don't know about Counter Burger, but West Hartford already has an AMAZING burger joint. Plan B Tavern (about a 2 miles from the future Counter Burger site) makes hand crafted burgers from fresh ground, naturally raised (no homones, no animal products in feed) chuck, topped with the freshest local produce. This place makes an epic burger and it's a must try for any burger lover.
Check it out: http://www.planbtavern.com
Our house was certainly rockin'. First with the best burgers I've ever made, and then the G-Men, nuf said.
Check it out: The Teacher Learns to Cook
This is a tried and true recipe...delicious every time. I am glad to see that the foodies have so many variations. Cooking also takes love. The forgotten ingredient.
NO:
I do experiment with pizzas in my own home, with other sauce/topping variants, but eating out, it's probably the cheese or sausage pies I go after.
p.s. Yay! I found bullet points LOL
I have been roasting chicken with two lemons ever since reading the Marcella Hazan recipe printed in Bon Appetit. I also sprinkle different combinations of herbs into the cavity before inserting the lemons. This makes the best gravy you can imagine - siphon up all the drippings, remove as much fat as possible, and thicken with arrowroot. The resulting gravy tastes EXACTLY like gravy for turkey! Our own comfort food!
JEP, we differ! While I do dislike onions (of course!) I LOVE olives and pineapple! I'll also do mushrooms or pepperoni but those 4 are the only considerations, ever!
I hate spinach, green pepper, onions or sausage on my pizza. Hate hate hate them!
Hillary
Chew on That
This is too funny! I was just having a conversation over lunch today about how in Chicago, you can NOT put plain ketchup on a hot dog. I'm guilty of this however, as well as putting ketchup on a burger. Ketchup was made for both of them I swear!
Hillary
Chew on That
I think its fascinating how strong people feel about their roast chicken recipes! I've tried most of the methods listed above and been pretty happy with the results every time, though my go-to is a Jamie Oliver adaptation - sage, chopped pancetta, salt and pepper mixed into butter and shoved under the breast skin and then roasted till done. It's delicious.
I think there should be a National Roast Chicken Appreciation Day at SE. If National Meatloaf Appreciation Day was fun (and it certainly was!) I can only imagine the passion and joy to be experienced on National Roast Chicken Appreciation Day.
For all you foodies, there is another roasted chicken recipe you might be interested in. The recipe can be found on Epicurious and is called "My Favorite Simple Roast Chicken" by Thomas Keller, Bouchon. The cooking technique is different than the above recipe and because it cooks at such a high temp, there may be some smoking. I actually set my smoke detectors off when I made this. I don't think you will be disappointed - it is delicious and is very crispy on the outside and juicy on the inside.
Make that eight, frederika. ;-} Here's my favorite no-fuss bird, from Hugh Fearnley-Whittingstall -
Herb-roast chicken
Serve this with nothing more than a green salad to mop up all the herby, buttery juices. Serves four to five.
1 plump organic roasting chicken, weighing around 2kg
50g soft butter
A couple of generous handfuls of fresh herbs, such as parsley, chives and marjoram, roughly chopped
1 garlic clove, crushed
Salt and ground black pepper
½ glass white wine
Preheat the oven to 220C/425F/gas mark 7. Remove the bird from the fridge at least an hour before cooking it, ideally two or three. Take off any string trussing, place the bird in a roasting tin and spread out its legs from the body. Enlarge the opening of the cavity with your fingers so hot air can circulate inside the bird.
Put the butter in a bowl, throw in the herbs and garlic, and season generously. Mix together with your fingers, then smear all over the chicken, outside and in. Place in the centre of the hot oven and leave for 25-30 minutes (this is phase one). Baste the chicken, turn down the oven to 180C/350F/gas mark 4, pour the wine into the tin (not over the bird) and roast for another 35-50 minutes (phase two), depending on its size. (A good test for doneness is to pierce that part of the bird where the thigh joins the breast; the juices released should run clear.) Open the oven door, turn off the oven and leave the bird for 15-20 minutes to rest before carving. For a bigger bird, at the longer end of the cooking time, you may wish to protect the skin with buttered foil for, say, the first 20-30 minutes of phase two.
Carve the bird in the tin, as untidily as you please, letting the slices fall into the buttery juices, then take the whole thing to the table so people can help themselves.
@Catharine56 - Darn it - I forgot about that one. Now I have to roast seven chickens. Sigh...
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Website: http://theteacherlearnstocook.blogspot.com/
Location: Connecticut
About: I love to cook and eat
Favorite foods: good pizza, burgers, fried chicken
Last bite on earth: A perfect slice of a red tomato pie with mozz from Pepe's in New Haven