A Chicken and a Bit About Two Cookbooks

There are many ways to roast a chicken, and a lot of them are very good. A properly roasted chicken is a genuine consensus supper, and feels festive, even if you serve it frequently. Nearly all non-vegetarians are delighted to be offered some when they come to dinner. I fiddle with stuffings, inside and under the skin; variant seasonings and garnishes/sidedishes. But today, hobbling around, and trying to keep the bandages on my burned foot clean and dry, I was looking for something simple. I had a nice, fresh free-range 5lb chicken that had to be cooked soon, or frozen.

I was not up for anything tricky, and I didn't want exotic flavors, because the carcass is going to wind up in the stock pot. So, I decided to make roast chicken from a childrens' book...one which, in addition to its story, has quite a few very nice recipes, suitable for cooking with children. This picture book was written by Alice Waters (and company), and illustrated with lavish doses of charm by one Ann Arnold. Not only can children work with you on cooking the recipes, but they will want to eat them too, probably. And, there is nothing to discourage an adult eater. It is entirely devoid of banana-nosed clown salads. (Possibly, dare I say it, a tiny bit too free of such stuff. But that's just me. I am suspicious of unsullied tastefulness, especially with childrens' things. Kids like some bling, IMO.)

Really, the roast chicken is hardly a recipe at all. You just tie up your bird, and rub its outsides with a paste of garlic, thyme, rosemary, and marjoram, salt, pepper and olive oil and roast it, turning from time to time, at 375F, until done. I like to put a little hot hungarian paprika in the paste too, as it colors the bird nicely and adds a bit of depth to the taste. (This tip came from Laurie Colwin, who followed the example of her mother.) Then you let it rest, covered, for 15 to 20 minutes, drain and defat the juices, and serve them with the chicken.

Seven-year-old Fanny, daughter to Alice W., and the designated narrator says ,"We often have a simple supper of roast chicken with lettuce vinagrette and garlic croutons. The chicken juices and the vinagrette are really good together." That's what I did, too, with some roasted veg in the vinagrette , and skipping the croutons. I put a bit of zatar on the vegs.

This cookbook is out of print in hardcover, but available in paperback. Should you want a hardcover edition, do not be discouraged by the fact that the sole copy available via Amazon costs(!) $300. There are plenty of reasonably priced copies to be had from the myriad booksellers available via Bookfinder- some are even signed.

But I did say two cookbooks. Though I have had my Fanny cookbook for a while, the other cookbook I'm talking about here is brand new. I ordered a copy as soon as I saw it, because an earlier cookbook (Cucina Sympatica) by the same authors contains several of my all-time favorite recipes. The new one is called On Top of Spaghetti, and is full of imaginative-looking, yet managable pasta recipes. Can't wait to give some a try.

These authors are also the folks behind Al Forno, of Providence R.I., probably the best restaurant I've ever eaten in, though I was there but once. If you read about the recipe I've linked to above, you will also find me going on about the delightful meal I had there, in celebration of the redfox graduation some years past.This new book arrived just yesterday in the mail, and is divided into sections of sauces for dried pasta, baked pastas (at which they totally excel), and some really interesting fresh pasta ideas. The last bunch may even be alluring enough to get me off my lazy butt, and working that neglected Kitchenaid pasta attachment I was so sure I couldn't live without.

And, for dessert, a little bonus, adapted from the Fanny book- another almost non-recipe for the amusement of children-or your inner child.:

Chocolate Kisses

Line a cookie sheet with parchment

3 1/4 oz really good semi-sweet choclate
1 Tbsp cold, unsalted butter

Melt the chocolate in the microwave in a pyrex cup, taking it out frequent to stir, until you can stir it smooth.Add the butter, and stir until it is completely incorporated. scoop the chocolate into a small plastic sandwich bag. Squeeze it into the corner of the bag, cut the corner,and squeeze out little kises- about 3/4". on to the parchment. Chill in fridge, then wrap in bits of foil or cellophane.

Comments

[Kalyn]

What happened to your foot? I must have missed that somehow. Sorry to hear about it.

[lindy]

Ah Kayln, Basically, I poured an entire pot of boiling hot stovetop espresso on my own feet. Thanks for the sympathy, much appreciated. I need a keeper.

[Tanna]

Does that really work with the kisses? Gad I do wish I had grandkids but none seem on the horizon or even over the horizon. That sounds like such fun.
I am so with you on the burn, this small spot on the pointing finger of my left knuckle just keeps breaking open. Now I have blood on sheets and shirts...bum...I should just get over it. It must be much more aggrevating on the foot. Take care with it.
Love roast chicken all ways!!

[zp]

I love the instructions to eat it with lettuce. This is nearly an unbreakable rule for me.