We are in Washington DC and it’s snowing.
It makes a pretty picture but gives us pause about driving to see our friends Ann and Ray on Chesapeake Bay later this afternoon.
Not a major problem because our generous hosts Irv and Iris are happy to have us stay over an extra night.
Which gives me time to post the intro to the Chicken section in Healthy Eating for Life (now available on Amazon.com by the way).
It describes a way of roasting a chicken which was new to me. It was Irv who tipped me the wink!
He even demonstrated his method last Friday.
Our friend Irv Molotsky in Washington put me onto a wonderfully carefree way to roast a chicken, developed by America’s Test Kitchen. Simple and hands-off—well the chicken needs a hand getting into the oven, but that’s about it!
Wash a medium size chicken and pat it dry. Brush it with olive oil and season it well with sea salt and black pepper. Stuff a couple of garlic cloves, a sprig of rosemary and half a lemon in the cavity. Put a roasting tray in the oven. Heat the oven to 230c/450f—yes, you are heating the tray.
Take the tray out, wearing a strong pair of oven gloves, put the chicken in it and pop the tray back in the oven for thirty minutes.
Then, WITHOUT OPENING THE OVEN, turn off the heat and leave the chicken for a second thirty minutes. Take the chicken out of the oven and the pan.
While the bird takes a well-earned rest, covered with foil, for twenty minutes, make a little gravy. Lift all but a spoonful of fat out of the pan and ease the remaining good bits, including the squeezed garlic cloves, into a sauce with half a wine glass of white wine or water. Gently heat this, stirring to amalgamate the gravy.
Irv’s Carefree Roast Chicken!