There's Thomas Keller's favorite, Judy Rogers' roast chicken over bread salad, and James Beard's classic chicken with 40 cloves of garlic just to name a few. But regardless of how you choose to go about roasting a whole chicken, the results are invariably simple, delicious, and soul-satisfying.
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.
But A Bird in the Oven isn't just a roast chicken book. Fox serves up lovely sides like Giganti Beans with Kale and Olive Oil Mashed Potatoes just right for completing a chicken dinner, as well as a whole host of recipes that take advantage of roast chicken leftovers.
There are soup, salads, sandwiches, and pastas that will have you roasting up chickens just for leftovers. Shredded chicken finds its way into everything from Chicken Phở to Carbonara with Sugar Snap Peas and Soba Noodle Salad with Cucumber, Peanut, and Mint
This week we've got a few birds in the oven for a week's worth of chicken-centric recipes from A Bird in the Oven. We'll be roasting chicken with fennel pollen and rosemary for Chicken in Porchettata, stuffing Chinese Roast Chicken Buns with Tea-Brined Roast Chicken, and putting together a cool, springy Chicken and Rice Salad with Mint Pesto and Peas.
Win 'A Bird in the Oven and Then Some'
Thanks to the generous folks over at Kyle Books, we are giving away five (5) copies of A Bird in the Oven and Then Some this week. All you have to do is tell us about your favorite way to roast a chicken in the comments section below.