Sunday, May 15, 2011

Crisp Skin Garlic and Thyme-Roasted Chicken Parts with Mustard Croutons

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Oh how very tiring times have been for me. Fortunately, it is all going to change momentarily - my exams are over and my assignment is complete, I get to have a little breather. :) There was a mini celebration last night with cheap but surprisingly good bottles of wine with some friends.

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Some connoisseurs say it is a sin to get drunk on wine for reasons I cannot comprehend and.. oh god, the bible says it too. Interestingly, I had quite an amount without gargling and spitting, I wanted to see what happens after a few glasses. Strangely, I could not reach to the point of inebriety. But I did feel silly enough to decide that it was stupid to attempt something like this again.

Moving on, I started cooking today after a week's break. Crisp skin roast chicken! Makes me salivate a little as I am typing now. I felt like I needed to portray a bit of fanciness, so I frenched the bones of the chicken leg, removing the skin covering the bone. A mediocre attempt, but really, it doesn't matter.

It was a pretty good recipe, the flavors were lovely and the meat was moist. Melissa Clark's cookbook is my new favorite. You are going to find more recipes originating from that book in time to come, try em', they are fun to make and pretty delicious to the taste.

Recipe
adapted from Melissa Clark's In the KITCHEN with A GOOD APPETITE
serves 4

1 loaf of ciabatta, preferably stale, sliced 1/2 inch thick
mustard, as needed
extra virgin olive oil, as needed
sea salt and black pepper
1 whole 4-5lb chicken, cut into 8 parts(ask your butcher), rinsed and pat dry
1 bulb of garlic, separated into cloves
1 bay leaf, torn to pieces
6-7 thyme sprigs

- Preheat oven 200C.

- Lay bread slices in the bottom of a heavy duty roasting pan in one layer. Brush with mustard, drizzle liberally with extra virgin olive oil, sprinkle with salt and pepper.
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- Season chicken all over with salt and pepper and place the pieces on the bread, arranging the white meat in the center and the dark meat and wings around the sides. Scatter garlic cloves, bay leaf, and thyme over the chicken and drizzle with more oil(take care to drizzle the garlic cloves).
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- Roast chicken until it's lightly browned and thigh juices run clear with pricked with a knife, about 1 hour. Season and serve the chicken with the bread from the pan with a side of garden salad. Enjoy!
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