Every once in awhile it crosses my mind that my family, my faithful blog readers and people I write to the old fashioned way (a hand written letter mailed. Uh-huh…I still write letters) will roll their eyes skyward and sigh when I announce dinner will be….wait for it……… a roasted chicken.
We seem to eat roasted chicken more than anyone, anyone, I know. But they are just soooooo good. And there are so many ways you can prepare them…so many rubs, seasonings, vegetables and fruits to accompany the bird into the oven.
Alex over at A Moderate Life hosts a series called Tackling Bittman: A Recipe Blog Hop. I can’t do all the challenges out there but this one sure appeals to me.
In his How to Cook Everything cookbook Mark offers up many variations for a roasted chicken suggesting different spices and veggie/fruit combinations.
Our local market had tangelos on sale and since I bought more than we could eat (before they went bad), two went into the making of the latest roasted bird.
Take one whole chicken, 4 pounds, rub it with olive oil inside and out. I used tarragon, fresh garic cloves, parsley, a few tablespoons of range juice and two fat tangelos.
Roasted at 375 or 400 F (whichever temp works for your oven) until the thigh meat reaches 155 F with an instant read thermometer. Letting it sit for 20 minutes makes it easier to carve.
Gorgeously browned skin.......
La Vieille Ferme...our go-to accompaniment
Sauted mushrooms and asparagus paired with buttermilk mashed garlic potatoes
So there you have it. Surf over to Alex’s blog-hop and check ut other variations of Mark Bittman’s recipes.
Guten Appetit! Bom apetite! Buon Appetito! Chúc mọi người ăn ngon miệng! bon appetite! íprovecho!