Roasted Chicken

June 9, 2009 · 2 comments


Culinary Disclaimer from Kathy: I once publicly declared (several times, actually) the ambition to write a cookbook called “21 Ways With Taco Chips.” Interventions ensued. Many well meaning friends explained slowly, in small words, that while Canadians might call those little corn, oil, water and salt triangles of crunchy carbo-goodness “taco chips,” here in the land of their origin, they were referred to as “tortilla chips.” Whatever. They missed the point, and the day they taught geography in school.

My point was that there is a difference between entertaining and hospitality. The goal of entertainers is to impress. The goal of hospitality is to hospitalize.

Wait… that’s not right. Whatever. I’m missing my point.

My point is that I want a kitchen filled with enough basics that if friends call and say, “We’re coming for lunch. Break out the P, B and J,” we have enough bread or bread-like substitutes (taco chips!), cheese, and wine to fill up their bellies while their laughter fills up our house. It’s a great deal all round.

So we cook simple meals, “bistro style.” Rick educates me that this means serving high quality ingredients, minimally altered. See why we’re so compatible? What could be more minimally altered than taco chips covered with cheese and nuked for 30 seconds, served with good cheap California chardonnay? Or his ridiculously delicious Roasted Poulet a la Peppin?

Roasted Chicken

  1. Preheat an oven to 425°
  2. Rub olive oil on the bird and sprinkle with salt and pepper, inside and out
  3. Stuff ‘er loosely with rough-chopped onion, celery and lemon wedges. Parsley or thyme too if available
  4. I saw Jacques Pepin truss a chicken on PBS one Saturday morning, and I’ve been trying to truss like Jacques ever since. Makes for even cooking and a nice presentation
  5. On the stove top, brown the bird on one side and then the other for 2-3 minutes each side
  6. Pop ‘er in the oven and roast on one side for 20 minutes, turn and repeat on the other side for 20 minutes, and finally finish cooking on its back (breast side up) until done
  7. The chicken is done when a quick-read thermometer in the thigh reads 165°- 170° (the bird will reach its final temp of 180° while resting)
  8. We love a good pan sauce with this dish — stay tuned for how we pull that part together in a future post

{ 2 comments… read them below or add one }

Betty Crockett June 9, 2009 at 10:02 pm

I have forever been trying to master the art of effortless entertainment, done on a whim, and delicious. I can`t do it no matterr how hard I try. I cook for two days, so by the time my company comes it is all ready to go and it appears effortless, but really i am exhausted by this point and have drove my family crazy! I love, love, love people that can pull it off for real!


rickandkathy June 10, 2009 at 7:01 am

Taco chips, baby, taco chips! Keep an extra bag or two around, some pre-shredded cheese. a can of sliced black olives… You’re gold!


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