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serindeI stopped at the store on my way home last night in quest of a leek, so that I could continue the Cooking With Skyrim series (because for some reason they put leeks in damn near everything). And lo, there were no leeks to be had, which greatly discomposed me and sent me wandering through the aisles in a woeful and confused fugue state. There was nothing else smallish that I wanted for dinner, so I ended up with a 3lb chicken. Well okay then; it's not the most diet-friendly thing on earth but it's been awhile since I roasted a chicken and why the hell not (and also I can eat off it all week).
When beginning preparations, it occurred to me that I also had some parsnips from the farm share that could use eatin'; and while at![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
sweh's parents' for Xmas, one of his mum's staple veg offerings is honey-roasted parsnips, which I found that I absolutely adored. So...
1. Pull parsnips from fridge. Notice two farm-share carrots that are getting withered and should be et. Pull them too.
2. Peel and quarter your veg.
3. Take note that the parsnips only probably need about a half-hour in the oven. Realize that the chicken will take longer, but how much longer? because you are chiefly accustomed to roasting the big commercial chickens in former life, which are twice the size.
4. Google for spatchcocked chicken recipes to get an idea. Find mostly instructions on how to spatchcock. -_-
5. Come across a Nigella recipe for chicken roasted with lemon and garlic and thyme. It's for a whole chicken not a spatchcocked one, but that don't signify.
6. Realize you still don't have a cooking time. Figure on it being about 50-60 minutes and stop caring.
7. Spatchcock the chicken, put in roasting pan.
8. Make a rub of thyme, lemon peel, salt, and Auntie Arwen's Garlic Insanity blend. Get it up under the skin of the bird.
9. Drizzle lemon-infused olive oil over the bird.
10. Pull some farm share garlic. Separate the cloves, but don't peel, and put them around the bird.
11. Cut a lemon into eighths, put around bird too.
12. Put pan into 400-425 degree oven. Somewhere in there.
13. Sample the interesting new liqueurs obtained from Astor. What idiot would drink Fernet Branca by itself? Blecch. But see how it could work in a cocktail.
14. At the half-hour point, get some of the chicken fat from the pan, toss the veg in it, drizzle with honey (or maple syrup, if you feel moved) and add to pan.
15. Page through the PDT cocktail book to see what you can do with the new stuff.
16. Make a "Hanky Panky" (gin, sweet vermouth, Fernet Branca). *koff koff* Soften it with four drops of Cherry Heering and two homemade maraschino cherries.
17. Realize you won't finish the cocktail before dinner's ready. Hey ho.
18. Check chicken at 1 hour. Looks done. Parsnips are a little tough but that's okay.
19. OM NOM NOM
When beginning preparations, it occurred to me that I also had some parsnips from the farm share that could use eatin'; and while at
sweh's parents' for Xmas, one of his mum's staple veg offerings is honey-roasted parsnips, which I found that I absolutely adored. So...1. Pull parsnips from fridge. Notice two farm-share carrots that are getting withered and should be et. Pull them too.
2. Peel and quarter your veg.
3. Take note that the parsnips only probably need about a half-hour in the oven. Realize that the chicken will take longer, but how much longer? because you are chiefly accustomed to roasting the big commercial chickens in former life, which are twice the size.
4. Google for spatchcocked chicken recipes to get an idea. Find mostly instructions on how to spatchcock. -_-
5. Come across a Nigella recipe for chicken roasted with lemon and garlic and thyme. It's for a whole chicken not a spatchcocked one, but that don't signify.
6. Realize you still don't have a cooking time. Figure on it being about 50-60 minutes and stop caring.
7. Spatchcock the chicken, put in roasting pan.
8. Make a rub of thyme, lemon peel, salt, and Auntie Arwen's Garlic Insanity blend. Get it up under the skin of the bird.
9. Drizzle lemon-infused olive oil over the bird.
10. Pull some farm share garlic. Separate the cloves, but don't peel, and put them around the bird.
11. Cut a lemon into eighths, put around bird too.
12. Put pan into 400-425 degree oven. Somewhere in there.
13. Sample the interesting new liqueurs obtained from Astor. What idiot would drink Fernet Branca by itself? Blecch. But see how it could work in a cocktail.
14. At the half-hour point, get some of the chicken fat from the pan, toss the veg in it, drizzle with honey (or maple syrup, if you feel moved) and add to pan.
15. Page through the PDT cocktail book to see what you can do with the new stuff.
16. Make a "Hanky Panky" (gin, sweet vermouth, Fernet Branca). *koff koff* Soften it with four drops of Cherry Heering and two homemade maraschino cherries.
17. Realize you won't finish the cocktail before dinner's ready. Hey ho.
18. Check chicken at 1 hour. Looks done. Parsnips are a little tough but that's okay.
19. OM NOM NOM
