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:
- They do not own a roasting pan with a lid
- pyrex covered with aluminum foil works just as well
- When folks have babies, things like pepper, garlic, and other pantry staples may run out without anyone noticing
- 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
- If the pan is full of sauce, it’s okay if the breast side went down instead of up
- One day, one day!, I will succeed in making an entire meal that my new vegetarian, gluten-free friend can eat!
- first I need to remember all of her restrictions (forgot the vegetarianism this time, arrrrrgh)
- 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
- 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.
- 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.