Wednesday, January 10, 2007

Roast chicken

Sunday night was an excuse for frivolity with The Cruise Director, The Fireman and family. The Deacon and The Frog Collector also stopped by. The Cruise Director put yours truly to work in the kitchen slicing onions, boiling green beans and offering advice on when to add ingredients to the saute pan. The main course was roast chicken with a nice peppery crust. Rather than a rack, the chicken was roasted on a bed of vegetables. This eliminated the problem of the chicken sticking to the bottom of the pan as well as providing a tasty side dish.

To say the chicken was moist is an understatement. When it came out of the oven, The Fireman held it over a bowl to allow it to drain for over a minute before putting it on the carving board. Once carving commenced, however, the cutting board quickly became awash in chicken juices. A turkey baster was pressed into emergency service for "reverse basting" and more chicken juices were added to the discard bowl. On the bright side, there is sure to be some excellent chicken stock in the offing. Besides, the chicken was tender and moist.

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