I've been thinking a lot about roast chicken lately. Maybe it's a metaphor for life because there are so many ways to cook them, each with their own fan club from high heat-quick roasting to low and slow roasting that can take up to 4 hours in the oven. You can salt or brine the chicken in advance, or season it just before it goes into the oven. You could even just roast the wings or whatever your favorite part of the bird is. And let's not even get into the possible seasonings and aromatics. There are literally hundreds of ways to roast a chicken. Why is that? Because a roasted chicken is something that can be stupendously wonderful and is accessible to almost everyone. It's not necessarily a splurge, though a good organic or free range chicken can be quite expensive, and it is always an indulgence. Unless the cook mucks it up, then it's nothing more than a disappointment. Probably more potent than most simply because we all know exactly what we're missing when the chicken comes out dry, soggy, or burnt. A perfectly roasted chicken though, is a thing of beauty. Even better, it tastes almost as good in your memory as it does on your tongue. The only downside is that a truly delicious roast chicken will always leave you craving more.
February 26, 2009
February 26, 2005