Showing posts with label simple. Show all posts
Showing posts with label simple. Show all posts
Wednesday, April 2, 2014
Simple Roast Chicken
The internet is a wondrous place, full of more information that you could ever need about everything from Nazi hunters to forgotten informercials from the 90s. Needless to say, there are basically a million recipes for roast chicken, some of which are more intimidating than others, and even though my favorite website of all time recently explored the topic in depth, I lack dignity and self-respect, which is why I wanted to share my recipe for roast chicken too!
Simple Roast Chicken
Feeds 4 adults
- 4-5 lb organic, free-range whole chicken
- 6-7 springs thyme
- 1 orange
- 3 cloves garlic, smashed
- lots of kosher salt and pepper
- olive oil
1. Pre-heat oven to 400 degrees F.
2. Pat chicken dry with a paper towel. Drizzle about a tsp or two of olive oil all over chicken (top, bottom, and inside the cavity--you may need to remove the giblets, so do that first). Gently rub olive oil all over chicken.
3. Liberally sprinkle the entire chicken with salt (seriously, use a lot of salt; its important for getting the right flavor). Make sure you get the cavity too!
4. Sprinkle pepper everywhere you did with salt. You dont need as much pepper as salt, but dont be shy!
5. Slice the orange in half. Throw orange halves, garlic, and thyme into the cavity.
6. Place chicken on a roasting rack in a roasting pan. I like to put mine in breast-side down to allow the juices from the dark meat to drip to the white meat underneath, but you dont have to do that.
7. Roast chicken for an hour, then turn up oven temperature to 450 degrees F. Cook for another 30-60 minutes, or until thigh meat renders 165 degrees with a meat thermometer.
8. Remove from oven and allow to sit for about 15 minutes before carving.
Friday, March 7, 2014
Cheesy Crackers – The Simple Joy of Homemade Crackers
I’m happy to report that they are better anything I’ve ever had out of a factory-sealed package. They have a much better texture with more crunch, and way more real, cheesy flavor. The only thing they have less of is ingredients; like by 45 to 5.
As far as the cheese goes, I went with three parts sharp cheddar to one part Parmigiano-Reggiano. I’m giving the cheese measurements below in weight, as the proportions to the rest of the ingredients are critical, and as you’ll see in the clip, measuring by cup is highly inaccurate. Since I used a fine grater on the very dry, hard cheese, it looks like well over a half-cup of cheese, but in fact was only one ounce.
Okay, I feel better. I hope you give these delicious homemade cheese crackers a try soon. Enjoy!
Ingredients for about 36 crackers:
(Note: This is a half recipe, you should double to make enough for a party)
Based on this recipe from Joy the Baker
2 tablespoons room temperature unsalted butter
3 ounces sharp cheddar cheese, grated (about 3/4 cup lightly packed)
1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/3 cup lightly packed)
1/2 tsp paprika
pinch of cayenne
1/4 teaspoon salt
1/2 cup all-purpose flour (2.25 oz by weight)
1 tablespoon cold water
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