Putting chicken in a pan with vegetables and roasting it is pretty much a technique you’ll find in any and every cookbook on your shelf. It’s not that his recipe was particularly revolutionary. Last week, I cracked open the Christmanukkah present I got from Craig’s parents–Thomas Keller’s Ad Hoc at Home (thanks Julee and Steve!)–and decided to plunge in with the most alluring recipe I encountered on first flip-through: the roast chicken. That recipe comes from the Chez Panisse cookbook and no matter how many other roast chicken recipes I try–the River Cottage one, for example–no chicken has been able to unseat the Chez Panisse chicken. For me, that’s a combination of fennel seeds, cayenne pepper, and kosher salt on the outside of the skin and thyme stuffed inside (see here). Roasting a chicken is a very personal thing those of us who are regular chicken roasters (and, in the winter, roasting a chicken is almost a weekly act for me) know what we like.
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