I tried this recipe and followed it to the letter – which I don’t usually do. I salted the bird and let it sit in the fridge for 3 hours, then let it sit covered on the counter top cover for another hour. Did the garlic bit and sealed it up with office binder clips (I didn’t have toothpicks). This was as *awesome* as the author described.
My wife asked why I just didn’t buy one of the roast birds at the store – and then she tasted it. My daughters loved it as well, my older one saying: “I don’t usually like chicken, but I like this chicken.”
Do yourself a favor and try this recipe – it is going to become a go-to recipe for me, certainly.
Check it out. This recipe ruined the notion of a store-bought roast chicken forever.
1 bulb of garlic, cloves separated but left unpeeled
Salt and pepper chicken as soon as you think of roasting on – sometime between 2 and 24 hours before. Return salted chicken to the refrigerator.
Remove chicken 1 hour before ready to cook and allow to come to room temperature, more or less.
Preheat oven to 400F and fill cavity with garlic cloves and seal cavity closed using a toothpick.
Using a small* roasting pan or dish, add a little olive oil to the pan and then add the chicken breast side up. Roast 20 minutes.
Turn chicken breast side down and continue to roast another 20 minutes.
Flip chicken once more and roast breast side up for the final 20 minutes.
Allow chicken to rest for 20 minutes so that juices can redistribute. Remove roasted garlic from cavity and serve alongside chicken.
*It is essential to use a roasting pan or dish or even pie plate approximately the same size of your chicken. This will ensure that the juices and fat that come from the chicken don’t burn.
It is extremely important to note that my wife specifically asked me to make this. I probably have 100 different recipes here – she’s asked me to make maybe 3 or 4 of them (the kale soup is one I remember offhand).
On Christmas Day, 2011, I ran out of nicotine lozenges. That was it. It’s over. A very expensive and annoying addiction to nicotine lozenges, started nearly 3 years ago when I got this hare-brained idea that: if people who stop smoking gain weight because they don’t have nicotine, can people lose weight if they take nicotine?
It took thousands of dollars and a nasty addiction to the stuff – including a delightful panic attack – to come to the conclusion: Nicotine lozenges will not help you lose weight. Don’t even try.
I am spelling this out because I still get traffic to the posts where I wrote about this in my enthusiastic, early trials on the stuff. While it did have an early effect of helping to stop overeating, the addictive nature of nicotine began to overshadow the endeavor as the effect on overeating diminished, leaving me with no positive effect on my weight loss – and an expensive addiction to boot.
Maybe you want to try anyway.
Like Dirty Harry, all I can say is: “do you feel lucky?” Substitute nicotine for 44 magnum in the clip that follows.
The other day, before the start of yet another meeting at work, someone brought up Dr. Oz. One person said: “I always used to think that drinking skim milk was good for you, but Dr. Oz said you should drink 2%.” It was said as a revelation, a shock.
I couldn’t help myself: “You know, fat isn’t necessarily bad for you. In fact, fat can actually help you lose weight.”
Last night I made this, it came out quite good, and I thought I would share.
This is yet another variation on what I’ve done before. It provides a meat and vegetable-filled dish similar to a chili or stew in consistency, and, covered in grated parmesan cheese, it not only awesome, but fills that hole left by foregoing both pasta and traditional pizza on a low carb diet.
This is more a technique than a hard and fast recipe. The basis of this for me is usually grass-fed ground beef. A pound of this, bought directly from the farmer, is expensive – $8.00/lb., but I also comes with a high degree of probability that the stuff is the real deal. The problem with food in general is that if you want ‘organic’, the good stuff looks pretty much like the cheap stuff, and fraud is an issue. Less so if you know the farmer himself – and see his kids at the market. Continue reading “Italian Chili – My Recipe for Beating the Cravings of Pasta and Pizza”→
Actually, it’s not just the good ‘ol USA that this is happening in, but the entire world.
Researchers don’t know why, exactly, so they trot this out – at least this is the summary from the reporter:
The reasons for the leveling off — like the sharp increase that preceded it — aren’t precisely clear, the papers say. Flegal and her colleagues cite the usual array of presumed factors: an expansion of the food supply, energy imbalance, the possible effect of environmental endocrine disruptors. But they say more research is needed into the factors causing the sharp rise, as well as the plateau now.
Coincidentally, 2003 coincides with the beginning of the Atkins low carb craze.
I was WAY out of familiar territory here, and now have a pot full of food sitting in the fridge I know no one will go near. I can’t even begin to pretend that this one has any redeeming qualities. Experiments sometimes lead to failure – and this one was a big failure.
This was inspired by a green chicken curry meal with coconut milk I had on vacation which was very good. I ordered it because it was something I would never order – I just wanted to try something different, and it was a wonderful mix of spicy and cool with citrus notes.
I wanted to try to come up with something using curry spices reminiscent of that vacation meal.
Now, however, I have made a resolution for the year to ditch artificial sweeteners, and have done well – but this recipe, I think, does need some sweet.
A reader recommended stevia, which I had heard of, but had heard some worrisome studies had come out about possible health effects. ‘Natural’ does not always mean safe, after all. I did a bit of research, however, and found this was based on some early, flawed studies – and I wasn’t going to be using a LOT of the stuff – the only thing I can think of at present I’d use it in is the pumpkin muffins.
I am an idiot. I only have a slight edge over some other idiots in that I am open to discovering that I am an idiot, so that I might actually learn something new, or discover, sometimes to my horror, how something I thought I knew was so blindingly wrong.
For the past month, I have been in an immersive course of Anthony Bourdain and his writing, as well as had the experience of cuisine of another country while on vacation. Not just as a tourist eating at the hotel restaurants, but more like a food anthropologist, spending a good portion of our time in the Caribbean in grocery stores, looking at what the locals eat, inspecting each aisle of the store, fumbling with packages in French, and trying to figure out what the hell was in them due to my not knowing the language.
And never, to my recollection, eating at a ‘touristy’ restaurant. It was either casual French-inspired dining, or simple local fare.