One of my favorite (and one of the easiest) things to cook in the colder months is a roast chicken -- especially since I learned a few tips and tricks from Alice Waters, gourmet goddess, founding member of the whole and organic food movements, and chef owner of Chez Panisse (where I will dine, at least once, at some point in my life). I also came up with a quick and yummy recipe for using up the left-overs, since the Rockstar and I have not yet finished an entire chicken by ourselves (that's not ruling out the possibility of it ever happening).
So, with no further ado, here are: Roast Chicken, by Alice Waters, and Chicken Curry Coconut Soup, by MoreCheese (the original inspiration comes from our friend, Katie, who was sipping a delicious-smelling, steaming thermos full of her version at the annual Opera in the Outfield - one of my favorite local events - a few weeks ago).
And if you've got any favorite ways to dispose of left-over chicken meat, please share!
Roast Chicken
~ by Alice Waters, "The Art of Simple Cooking," with some editorializing by me
1 whole chicken, approximately 3 to 4 pounds
fresh rosemary
fresh thyme
2 to 4 large cloves garlic
salt and pepper
Instructions:
1. Buy a whole bird from a local farmer. Free-range birds are the best (and it goes without saying they should be fed vegetarian diets free of antibiotics). Free-range chickens grow up eating a natural diet that changes not only their nutritional composition (making them leaner and also increasing the Omega-3 content of the meat) but their flavor.
2. At least a few hours, but preferably a full day, ahead of time, season the bird with salt and pepper, inside and out. I like to use coarse sea salt and a coarsely-ground black pepper.
3. Take the bird out of the fridge 1 hour before cooking to allow the meat to come to room temperature. This step is key, as a bird straight from the fridge will not cook as evenly.
4. Preheat the oven to 400 degrees F.
5. Stuff a little fresh rosemary, thyme, and thickly-sliced garlic cloves under the skin of the bird, at the breasts and on each leg.
6. Lay the bird in a metal roasting pan, breast side up, and tuck the wing tips under the bird to prevent them from burning. (Using a ceramic or other type of pan will tend to decrease the crispiness of the skin, which I think is key to a good roast bird.)
7. Roast breast side up for 25 minutes, then flip the bird (I mean turn the bird over, you cheeky monkey) and roast for 25 minutes, breast-down. Flip the bird again and roast another 10 minutes breast-side up to get the skin nice and crispy.
* Roasting times will vary by oven. Figure out where your oven's sweet spot is (where its hottest) and put the bird there. The bird is done when the skin has come away from the meat and the leg meat separates easily from the body with a jiggle.
(Note: For a complete meal, quarter several small, red potatoes; toss with olive oil, salt, pepper and rosemary; and arrange in the pan around the chicken. The potatoes will be delicious and roasty and chicken-ey when the bird is done.)
Chicken Curry Coconut Soup
Serves 4 people, or one person and a hungry Rockstar.
2 cups chicken meat, pulled apart into bite-size chunks
2 Tbsp vegetable oil
3 large carrots, finely chopped
1 medium onion, finely chopped
5 small potatoes, diced
3 cups chicken or vegetable stock
2 Tbsp curry
1/2 tsp Garam Masala
1 can (15 oz.) light coconut milk (**Our friend Katy uses cream rather than coconut milk. If you try that, let me know how it goes!)
Salt to taste
Instructions:
1. Heat the vegetable oil in a large pot. Add the onions and sautee for 2 minutes or until transparent. Add the carrots and sautee for 3 or 4 minutes. (*Note: I use the food processor to get the onions and carrots into a fine dice in no time.)
2. Add the potatoes to the carrots and onions. Add the stock, cover, and simmer for 20 minutes.
3. Add the curry, Garam Masala (both available at most grocery stores these days in the spice racks) and chicken, and continue simmering for 10 minutes.
4. Add the coconut milk to the soup, stir, and season to taste with salt. Serve immediately.
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