A Chicken Named Dinner.

One of my neighbors has chickens, not unusual in San Juan County; and the fresh eggs they lay are better than any purchased at a store.  The yokes are a deeper colored yellow, with a fuller richness and the whites seem to cook up fluffier.  However, due to a hole in their fencing, several of their chickens like to walk over to our front yard; pecking at goodies only a chicken seems to enjoy.  Usually they all run back home when we are outside, except one; light brown with dark brown tail feathers standing definitely clucking at us.  This one gained the name of “Dinner”, while we would never think of hurting the little devil, I like teasing it with the threat of becoming dinner.

For a long while I roasted chickens according to packaging directions; 350F for 20 minutes for each pound.  While the meat itself was moist, tender and very tasty, the skin was still pliable and fatty; we ended up pulling it off and feeding it to the pets.  Then I read a recipe where the cook roasted her chickens at 450F to 500F; the only seasoning used was salt.  The fat melted off the chicken, the skin was crispy, but she did warn that it caused a lot of splattering and smoking.  You know I had to play with this concept of roasting chicken….for dinner.

 After removing the organs from the cavity (the outdoor cats truly enjoyed that treat), the chicken was washed inside and out with cold water; then sprinkled a generous amount of salt also inside and out.  Prepping the roast pan is by lining with aluminum foil; one cup of water plus one can (10.5 oz.) chicken broth poured into the pan; sprayed a rack with nonstick spray and placed it inside the pan. Why the water/broth mixture? As the fat dripped into the pan, the liquid would keep it from splattering, burning and smoking from hitting the foil straight on; and it will become the base for a great gravy.  Placing the chicken on the rack, I drizzled a few tablespoons of olive oil over the top and just allowed it to slide down over the chicken. Now I have this Organic Salt less Seasoning that I enjoy using; 21 organically grown herbs and spices ground together; a generous portion was rubbed over the outside of the chicken, knowing the oil would hold it in place.

The oven temperature had been previously set at 450F; pan inside the oven and patiently waited for the internal temperature to reach 180F.  Where it used to take 2 1/2 to 3 hours for a 5 pound bird, it now only took 1 and 1/2 hours.  The fat had dripped into the pan, the skin was crispy; yet the seasoning mixture had only browned, not burned.  The flavoring permeated the meat which was tender, moist and very juicy. Removing the chicken from the pan onto a platter, I let it rest for 15 minutes before beginning to carve it.

I took advantage of the high temperature setting by mixing together chunks of potato and butternut squash, slices of onion, salt, Italian seasoning blend, minced garlic and olive oil. This mixture was placed in an aluminum baking pan and put into the oven at the same time as the chicken; it finished cooking while the chicken rested (an additional 15 minutes).  Actually, I made two chickens and one was given to my mother-in-law with a generous amount of the roasted veggies; she was very pleased.

As to the smoking and splattering the other cook warned about, I experienced none of that and all because of the liquid I had put into the pan.  To make gravy, I poured the after roasting liquid into a plastic container, placed it into the freezer until the fat rose and solidified (about one hour).  At a firm, but not frozen, stage, the solid fat was scooped off; placing the liquid into a saucepan, bringing it to boil on medium-high heat, I whisked in a little flour for thickening.

There you have it, roast chicken at a higher than recommended temperature, and it is so quick, easy and extremely delicious.  Enjoy!  …and no harm has come to Dinner, it’s still pecking away at our front lawn.

Mary Cokenour

Roasting Another Chicken.

For a long while I roasted chickens according to packaging directions; 350F for 20 minutes for each pound.  While the meat itself was moist, tender and very tasty, the skin was still pliable and fatty; we ended up pulling it off and feeding it to the pets.  Then I read a recipe where the cook roasted her chickens at 450F to 500F; the only seasoning used was salt.  The fat melted off the chicken and the skin was crispy, but she did warn that it caused a lot of splattering and smoking.  You know I had to play with this concept of roasting chicken.

After removing the organs from the cavity (the outdoor cats truly enjoyed that treat), I washed the chicken inside and out with cold water; then sprinkled a generous amount of salt also inside and out. Previously, I had lined a roasting pan with aluminum foil; poured 2 cups of water into the pan; sprayed the rack with nonstick spray and placed it inside the pan. Why the water? As the fat dripped into the pan, the water would keep it from splattering, burning and smoking from hitting the foil straight on. Placing the chicken on the rack, I drizzled a few tablespoons of olive oil over the top and just allowed it to slide down over the chicken. Now I have this Organic Saltless Seasoning that I enjoy using; 21 organically grown herbs and spices ground together and I rubbed another generous portion over the outside of the chicken, knowing the oil would hold it in place.

The oven temperature had been previously set at 450F; placed the pan inside the oven and waited for the internal temperature to reach 180F.  Where it used to take 2 1/2 to 3 hours for a 5 pound bird, it now only took 1 and 1/2 hours.  The fat had dripped into the pan and the skin was crispy; yet the seasoning mixture had only browned, not burned.  The flavoring permeated the meat which was tender, moist and very juicy. Removing the chicken from the pan onto a platter, I let it rest for 15 minutes before beginning to carve it.

I took advantage of the high temperature setting by mixing together chunks of potato and butternut squash, slices of onion, salt, Italian seasoning blend, minced garlic and olive oil. This mixture was placed in an aluminum baking pan and put into the oven at the same time as the chicken; it finished cooking while the chicken rested (an additional 15 minutes).

Actually, I made two chickens and one was given to my mother-in-law with a generous amount of the roasted veggies.  She was very pleased.

As to the smoking and splattering the other cook warned about, I experienced none of that and probably because of the water I had put into the pan.  If I wanted to have a gravy, I would have used chicken broth mixed with water; poured the after roasting liquid into a plastic container and placed it into the freezer until the fat rose and solidified.  At a firm, but not frozen, stage, I would have scooped off the solid fat and then made my gravy from the remaining liquid.

There you have it, roast chicken at a higher than recommended temperature, and it is so quick, easy and extremely delicious.  Enjoy!

Mary Cokenour

Happy Blogaversary to Food Adventures of a Comfort Cook

One year ago today, the movie "Julie and Julia" inspired me to create this food blog.  Funny to think how often I had had the desire to write a cookbook, but no publisher would consider my work as deserving.  Yet, with this blog, I have done exactly that, written a cookbook online and through a popular media format...the blog.  Within my "cookbook" I have shared many a recipe from my life and explored new cuisines to share with my readers.  The year itself, as with any life, was full of ups and downs, happiness and sadness, gains and losses; there are no regrets and happy memories overshadow any negativity which tried to invade my life.

I increased my own culinary knowledge and potential by adding restaurant and product reviews to my lineup of posts.  While many enjoyed, and found helpful, these reviews, I found that many a coward tried to bash me with anonymous comments.  These cowards, of course, caused me much laughter at their sheer stupidity, so I must thank them for their lack of manners and intelligence.

Another adventure I started a journey on was the world of baking.  I must admit that I have not ever truly enjoyed baking due to the strictness of measuring and preciseness required.  However, by daring to learn I have acquired a new talent.

All in all, I have loved this journey, this series of culinary adventures.  I must however give thanks to those who were my guinea pigs, the many people who were often called upon to try my experiments and were required to give critiques.  I give thanks to all those people who have been reading my blog and hope that they will eventually join the rank of "Follower".  I especially thank my husband Roy who has had to taste, eat and critique every recipe; who has had to duck and cover when complete chaos erupted in the kitchen.  I love you dear and my life is totally complete with you in it.

To celebrate this day, a fine feast was prepared of roast chicken, cornbread stuffing and a steamed vegetable medley; simple and oh so comforting.  I hope you will make it yourself and join in the celebration of "Food Adventures with a Comfort Cook".  Thank you and Bon Appetit'!!!

Roast Chicken with Corn Bread Stuffing

Ingredients:

1 (5 lb) chicken
1 Tbsp butter
¼ cup each diced onion, celery and carrots
¼ tsp ground black pepper
2 Tbsp fresh minced parsley
2 ½ cups coarsely crumbled corn bread
1 (14.5 oz) can chicken broth, divided in half
¼ cup olive oil
1 tsp each coarse sea salt, ground black pepper, onion and garlic powders; mix together
2 cups water
1 Tbsp flour

Preparation:

Preheat oven to 350F. Spray roasting pan and rack with nonstick cooking spray.

Wash chicken with cold water and make sure to remove any organs stuffed inside; discard or use for gravy making. Tuck wings over neck opening and skewer skin flap over to close opening and keep wings from over browning; set chicken aside.

In a small skillet, medium-low heat, melt butter and sauté onion, celery and carrots until softened; mix in ¼ teaspoon pepper and the parsley. While vegetables are sautéing, combine corn bread and half can of chicken broth in large bowl; add in softened vegetables and mix thoroughly. Stuff chicken with corn bread mixture and seal opening with skewer; tie legs together with butcher twine. Rub olive oil over all of the chicken and sprinkle seasoning combination all over; place chicken on pan rack (breasts side up). Pour remaining broth and water into roasting pan; place pan in oven and roast chicken for 2 ½ to 3 hours, or until internal temperature reaches 165F and juices run clear.

Remove chicken to platter to rest; pour drippings from pan into small saucepan, set on high heat; whisk in flour and bring to boil. Carve chicken and serve with gravy.

Serves 4-6.

Mary Cokenour