Good but not quite good enough

This was my second weekend hauling stuff up to my friends’ place, so that Adam and I can get dinner going while they deal with their baby and we’ll be able to play a board game (this week was Formula D; I did not do so well this time – frustrating, this is usually one of my better games). Lessons learned this week:

  1. They do not own a roasting pan with a lid
  2. pyrex covered with aluminum foil works just as well
  3. When folks have babies, things like pepper, garlic, and other pantry staples may run out without anyone noticing
  4. the legs of the chicken to be roasted goes up. However much sense it may make that the flat side of the chicken should go down
    1. If the pan is full of sauce, it’s okay if the breast side went down instead of up
  5. One day, one day!, I will succeed in making an entire meal that my new vegetarian, gluten-free friend can eat!
    1. first I need to remember all of her restrictions (forgot the vegetarianism this time, arrrrrgh)
    2. challenges are good – they make me grow as a cook

On to what I actually did make: Roasted Chicken in a milk sauce. In the end, the vote was ‘yeah, this was pretty good, but you’ve got other things that take less work and come out even better’. I am wondering if it would have been better with sauce poured on individual pieces – we pulled the whole chicken out of the pan, carved and served. I’m thinking one of those sauce/gravy boats that only see use at Thanksgiving (I’m pretty sure Adam and I don’t have one of those, much less our friends up in Columbia) of the sauce on the table may have been a good thing. ::shrugs:: Oh well, I guess roasted chicken is still safely in Adam’s repertoire 🙂

Roasted Chicken in Milk

Original found JamieOliver.com
Makes 1 whole chicken – maybe 8 – 14 servings?
Recipes left to try (& copy…): 16; Dinners: 2 recipes left

  • 6 lb whole chicken
  • kosher salt and pepper
  • olive oil
  • 2 sticks cinnamon
  • handful of sage
  • 2.5 tbsp orange zest (b/c I didn’t want to zest a couple of lemons, and our orange zest was/is old, so we upped how much we used)
  • 6 cloves garlic, left in their skins
  • 2 1/3 cups milk
  1. Preheat the oven to 375°F. Season the chicken all over with salt and pepper – sprinkle a generous amount onto the skin and then rub in with your hands. Heat the olive oil in a pan or pot on the stove, then fry the chicken until the skin turns golden. Remove the chicken and discard the oil. If using a pan, transfer the chicken to an oven safe pot (with lid) or pyrex dish. If using a pot, return the chicken to the pot.
  2. Add the cinnamon, sage, zest, garlic, and milk to the baking dish with the chicken. Roast in the oven for 1 1/2 hours or until the internal temperature reaches 165°F. If you remember, baste the chicken with the sauce. If not, don’t worry, it’ll come out fine.
  3. Serve
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