Winner, Winner, Chicken Dinner
You'll want to boast about this roast.
I’ve got all sorts of pictures on my phone. Photos of dogs (mostly), photos of food, photos of Christine, Scout, and now Leina. But interspersed among the typical day to day life shots are an (un)surprisingly large number of snaps of recipes.
I got an “Photo Memory” the other day from January 25, 2012. “ROAST CHICKEN.” It’s a blurry and poorly framed picture of a recipe for roast chicken, from Chef Adam Sobel of Bourbon Steak in DC, written by Francine Maroukian, and published in GQ in presumably their January edition.
The recipe couldn’t be simpler: mix equal parts melted butter, honey, and soy sauce together in a small bowl. Pour over a whole chicken, rubbing (massaging, lovingly) into every crevice. Place it in a cast iron pan and throw it in the oven at 325 (or 350, who’s counting?) for roughly 45 minutes, then crank the heat to 425 for another 15-30, depending on the size of the bird. Take it out when it’s golden bronzed and crispy skinned and the juices run clear (or when the internal breast temp hits 165 if you’re the kinda person that likes to cook that way). Enjoy by ripping the thighs off and eating caveman style (or just carve it and serve if you’re not a heathen).
I’ve been reading a lot of children’s books lately, since, ya know, we’ve got a two month old in the house. Dr. Seuss, Elephant and Piggy, The Pout-Pout Fish, stuff that just screams to be read in a sing-song rhyming voice. So, in honor of that style of writing, here’s the recipe again, but written for a children’s cook book:
Winner, winner, chicken dinner,
Time to eat, no need to simmer.
You’ll want to boast about this roast,
Serve it with a side of toast —
Or yams, or hams, or a mashed potato —
a roast so fine, nothing’s left for later!
First, a pot, that’s not to hot
Placed on the stove top without a thought.
In it put a little butter,
Better butter than bought by your mother.
Add some honey, mix it up, and then the soy sauce from a cup!
The bird is next, plump and fine,
Three pounds, four pounds — you can even add thyme!
Douse that grouse with your liquid gold —
Quickly, quickly, don’t let it get cold!
Post your roast at 325,
Watch it shimmer and watch it shine.
Near the hour mark, crank the heat
And roast some more for tender meat.
Once it’s juicy, running clear,
Take it out — dinner time is here!
So there you go. Two versions of a no-recipe recipe for roast chicken. Make it this weekend and save the bones for a stock. Shoot me a note if you’d like the recipe for that one, but I’m sure you can figure it out yourself.
Anyway, that’s it for me. I’ll cap things off with a few things that caught my eye this week — primed for your weekend perusal.