Call me irreverent but I I've come to prefer the roasted chicken from the grocery store. After all, a cooked chicken is just a cooked chicken, no matter how you try to sophisticate it. Blasphemous words, I know.
Further irreverence: I am reminded of Dan Aykroyd's classic French Chef spoof: https://screen.yahoo.com/french-chef-000000398.html
My friend M.P. gets all into that trussing up stuff, which he enjoys and his poulet roti is delicious - but my method is to simply rub the chicken all over with butter, salt, and pepper, wrap in aluminum foil with tightly-crimped edges, and bake for about 1:15 at 350 - comes out fine.
I've read that Julia didn't care for Ackroyd's impression the first time she saw it, but in later years she used to play it on the VCR to entertain her dinner guests.
Comments are welcome, but please note: this is not a public forum but my personal blog, which nobody is forced to read. You don't like what I write, go find a blog you do like; there are millions of others to choose from. Or write your own.
Polite disagreement is one thing, but rudeness will be deleted without hesitation.
6 comments:
Call me irreverent but I I've come to prefer the roasted chicken from the grocery store. After all, a cooked chicken is just a cooked chicken, no matter how you try to sophisticate it. Blasphemous words, I know.
Further irreverence: I am reminded of Dan Aykroyd's classic French Chef spoof: https://screen.yahoo.com/french-chef-000000398.html
My friend M.P. gets all into that trussing up stuff, which he enjoys and his poulet roti is delicious - but my method is to simply rub the chicken all over with butter, salt, and pepper, wrap in aluminum foil with tightly-crimped edges, and bake for about 1:15 at 350 - comes out fine.
I've read that Julia didn't care for Ackroyd's impression the first time she saw it, but in later years she used to play it on the VCR to entertain her dinner guests.
A classic - one of television's greatest moments.
I'm with Frank on this one, cooking, like eating, should be fun. The moment it becomes an obsession is the time to give up.
I leave out the butter (calories) and add lots of garlic. Almost everything I cook has garlic.
Garlic is good. You would love Julia's garlic mashed potatoes recipe, which uses two entire heads of garlic - google it up.
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Comments are welcome, but please note: this is not a public forum but my personal blog, which nobody is forced to read. You don't like what I write, go find a blog you do like; there are millions of others to choose from. Or write your own.
Polite disagreement is one thing, but rudeness will be deleted without hesitation.