RSSSatisfying My Chicken Craving
July 3rd, 2006 | View Comments
I love food, and when I have the time and energy, I love to cook. It’s partly an engineering thing—I love being able to take a bunch of stuff and throw it together to make something awesome–and partly a location thing—I tend to live in places that are hostile to even mini-foodies like myself, so if I want something really tasty, I generally have to make it.
I own a ton of cookbooks, mostly of the more food science-y variety, and recently bought subscriptions to Cook’s Illustrated and Fine Cooking.
I’ve been craving the “Spice-Rubbed Picnic Chicken” ever since my latest issue of Cook’s Illustrated arrived. It promised barbecue flavor without messy sauces and disgusting, fatty, flabby skin—my biggest issues with barbecued chicken. I couldn’t wait to try it.
Mmm…tasty. The one in the bottom right corner is now living happily in my tummy.
The flavor is very, very nice. Slightly sweet with a bit of spicy kick from chili powder and cayenne pepper.
Other than halving all the amounts, I did everything else pretty much according to recipe. My only modification was roasting the chicken on a bed of celery and carrots instead of a roasting rack because I don’t have a roasting rack.
The recipe is not too labor-intensive, though it does require planning in terms of time and fridge space. You have to salt, spice, and refrigerate the chicken 6-24 hours before roasting, and then give it time to cool so it can be served at room temperature.
And eating it is utterly mess-free. Bon appetit!
Yvonne posted this on July 3rd, 2006 @ 4:00pm in Food/Cooking | Permalink to "Satisfying My Chicken Craving"
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