Letting Sleeping Birds Lie

Last weekend, before I got sick and stopped cooking for a few days (as well as writing), I cooked up this lovely bird. Previously, I had written about the challenge of finding the time to roast a chicken. The solution I came up with then involved using a high heat to speed the process.  I've since devised another way: just forget about the bird entirely. The above chicken roasted while I took my afternoon nap.

I put some chopped ginger, some thyme, and a whole lemon (cut in half and squeezed) inside the cavity and let it roast for a little over an hour at about 375 degrees. I put a good amount of water in the base of the roasting pan to keep it from smoking. The chicken came out delicious and crispy. Usually, I baste the chicken with white wine while it cooks. I didn't this time, and I didn't really miss the light French flavor that all that wine gives the chicken. 

We  let the bird sit all afternoon while we went out to play. Santa Maria loved this approach. When it was time to eat, the meat was just the right temperature for the kids. I found it a little too cool for my tastes, but I enjoyed my nap, as well as my time outside with the kids before dinner.

Comments

[Kim]

Well your bird is looking just lovely there. If you ever do get a hankering for that French flavor again, try this coq au vin recipe - throw it in the pot and forget about it. Cheers!

[john]

I love coq au vin. Where's your recipe? I don't see it anywhere.