Monday, February 02, 2009

Here Chicky, Chicky, Chicky

When we're in the mood for roasted chicken, I just buy one pre-made. Touching meat of any kind grosses me out, even more so when it's in whole animal form. At the grocery store I was ambitious. 

When it was Chicken Night, I gloved up and shook the innards right out. That's right, shook. There was no way I was sticking my hand up that chicky. I loosely followed a Tyler Florence recipe, but not really. I tossed fingerling potatoes and carrots in salt, pepper, and olive oil. I did the same with the chicken, added a few more seasonings and a few bay leaves. I put the veggies in the bottom of my pot, put the chicken on top and cooked it for an hour and a half on 350. While it was cooking I called my sister and told her I would never do this again. 

I took the bird out, let it rest, then cut it apart. It was really good. It could have used a few more seasonings, but I was happy with the outcome. The veggies were actually really good too. So, I'm thinking I might try it again. Maybe...

3 Responses to “Here Chicky, Chicky, Chicky”

  1. Your Chicken looked delicious even though you had to touch it. Remember two human beings came out of your body YOU CAN DO ANYTHING! So be brave and carry on. Love the pics of the kids.

  2. Look at you!! I have always been so intimadated by cooking a bird like that. what kind of spices did you use? was it worth the work?

  3. there really wasn't too much work involved. the worst part is just rinsing it off and taking the insides out. i just sprinkled whatever sounded good. onion and garlic powder, salt, pepper, bay leaves - just go thru the spice cabinet. i'm no good with sides, so with this the veggies are already done!



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