I am a food snob. How predictable, I know. Another food blogger with a food snobbism issue. My own mother rolls her eyes at some of my food fixations, preconceptions, or biases. The food snobbism is not original nor is it exciting, but it is (still) the truth.
I realize that my snobbism in food, like snobbism in any other form, is universally disdained when detected and that self-righteousness, even when it comes to what one ingests, is not particularly attractive. But it is who I have come to be. I judge the way you buy your food, the way you cut and peel your vegetables, the way you choose to cook your meats, the stuff you have in your pantry and refrigerator, the cookbooks you own and use, the restaurants you choose to eat at and the way you order when you dine out. I may avoid eating at your house or us eating out together because I feel that we are not a food match. And I may actually not have you over for dinner because I don’t think you will appreciate the food.
None of this is really on purpose and, in my defense, I am honest about it. It is just fair warning. Food is important to me. The ethic and philosophy behind what I eat and feed others makes me who I am. And it makes me want to cook more. And if we are a food match, a connection I cherish above most others, it will make me love you and feed you forever and ever!
The snobbery I own up to here though, does not mean that I think I am better than anyone. Actually, it means something totally different. I just disagree with the attitude and lack of effort and appreciation for cooking and what I see as good food. I think everyone has both the time and the ability to cook. The will or confidence could be what is lacking.
I should not get started on the “I don’t have time” line… that might take a while to discuss in my case. Here’s my brief rant on it: “No one has time! You make time for the things that matter.“ And often, you don’t need that much time to make a delicious and healthy meal for you and your family. Case in point- the easiest and most delicious roasted chicken recipe below. Inspired by Bouchon with several tweaks .
Ingredients: one 2 to 3 lbs chicken, 3-4 springs of thyme (just the leaves, minced), salt and pepper. Plus, some kitchen twine to truss the chicken.
Note: Whether you agree or not, size does matter! Stay within the 2 to 3 lbs range for the chicken.
Preheat the oven to 450ºF. No less than that will do so make sure that thermometer is in there.
Clean up the chicken- trim fat, etc and pat it dry inside and out- a paper towel does the trick generally. Season the inside of the chicken with salt and pepper.
Ready to truss? This is actually easy once you get the hang of it. The first time I did this, I thought I was paying attention to the directions, turns out I wasn’t.
My first trussed chicken looked like an experiment in chicken bondage. Or maybe medieval chicken torture. It was ridiculous. Somehow, I got it in my head that the bird was supposed to be tied up snugly, bound as stiffly as possible. Stiffly it was and awkwardly so wrapped under over and around the poor bird. But it came out tasty! Actually so tasty that I am surprised I questioned my trussing technique enough to look it up again. Somehow though, I did and I feel like I am doing it right now!
Place the chicken breast side up with the tip of the breast/legs toward you. Tuck the tips of the wings under the bird. This will prevent them from getting charred.
Cut a piece of kitchen twine about 2 feet long. Slip the twine under the center of the chicken’s back. Make sure that the ends are even.
Bring the ends up over the breast toward you. Cross the twine ends at the base point of the chicken’s breast and knot the twine pulling it tight to plump the breast.
Wrap the twine around the two drumstick pulling it tight until the legs of the chicken cross.
Tie a knot and trim of any excess twine.
Put it in a baking pan breast side up and throw it in the over for 50 minutes to one hour. The time of roasting depends on the size of the chicken- I told you size matters!If it’s closer to 3 lbs, probably one hour will get you better results.
Take it out and sprinkle the thyme over it then baste it with the pan juices.
Take it out of the baking pan. Now, shhhhhhhh! The chicken needs to rest for 15 minutes. After that, liberate it! Cut the twine, cut up your favorite way, and serve with whatever side dish you decided to create for this.
Note- this hour of roasting at a high temperature will likely make a small mess in your oven- think chicken grease flying everywhere. Not that this should be a deterrent- just giving you the heads up. The self-clean function of your oven will be more than able to handle it.
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