Tuesday, November 25, 2008

Roast chicken, veggies and ginger

It's still a few days away from Thanksgiving, but this weekend I decided to roast a chicken anyway. It was a 4 1/2 pound chicken (about 1 1/2 pounds more than I normally roast); I followed Mark Bittman's recipe from How to Cook Everything. Rather than using a rack, I piled the chicken on top of a bed of chopped potato and carrot chunks, plus a few unpeeled garlic cloves and some sliced ginger (a couple of inches worth of ginger, sliced thin); also two cups of homemade chicken stock to keep everything from burning.

The ginger was a last-minute inspiration, but it worked great. It gave a certain zing and clarity to the roasted veggies (possibly abetted by the chicken stock). You don't have to eat the ginger if you try this; it's intended to add flavor to the dish only (in the vein of adding a bay leaf to soup or stew).

2 comments:

Foodista.com said...

Hello Winslow, how was thanksgiving? It seems hard to think of writing about food after eating all that food, but we're curious to know what you plan on making for Christmas? Do visit us sometime at foodista ok? Cheers!

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