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Sep 02

Roasting chicken

I’m not a good cook.  I’m not a terrible cook either, I’m an apathetic cook.  Which is why there are certain things I make that are phenomenally good.  For example – pancakes.  Granted, I have made them almost every day since the accident.  But they are the simplest things to make – you literally just add water.  I don’t bother to measure, I just dump some powder into a cereal bowl, run enough water in to mix it up and then fry them in butter.

Sam thinks I’m magic.,Every Friday, I make Shabbat dinner.  We’ve done it for years, but it’s taken on a special meaning for us since the accident.  It’s the day that everyone looks forward to – the crowded table, the candles, the laughing, the fighting for your turn in the conversation… it’s what we do.  And I really always kind of make the same thing.   Chicken.  For the past couple of months, I’ve been making it two ways, I take a big package of chicken breast, and half of it gets shaken and baked, and the other half, I dump into a baking pan with a bottle of bbq sauce.

Jessie asked earlier this week for roasted chicken.  Like, a whole chicken.

Since I’m an apathetic cook – I didn’t give it much thought until this afternoon when I was at the store.  My only real experience with these things is the  Thanksgiving turkey – and that’s a 20lb disaster that takes most of the day to cook.  I found a guy who was wearing a white coat (presumably a butcher of some sort), and asked him if I was insane to think about roasting a chicken for Friday night dinner at four o’clock.  He assured me that I was not, and handed me two chickens, one four pounds, one five, and sent me on my way.   Two hours, he claimed.

I came home and hit pre-heat, and turned to my helpful friends at google.  The wasn’t a clear consensus – I read it could take four or five hours, or maybe just an hour and a half.  Martha Stewart claimed that an hour and a half would be good – and I think the longer time frame was when you were adding the pounds together, i.e. a nine pound chicken instead of a four and a five pound chicken.

So I lugged out the roasting pan, and cut off the plastic.  I fished out the yucky stuff (with tongs, because I’m classy), and then I rinsed them out.  Martha suggested that I rub butter all over them, and season them under the skin, but all of that seemed…. complicated and I was mildly concerned that the butter would burn, so I just sprinkled a bunch of adobe seasoning on the top and shoved them in.

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