Ypsi Cooks

Last night I tried the Stovetop Roasted chicken from the newest Cooks Illustrated. The advantage is that cooking a whole chicken (cut into pieces) gets moist chicken with crispy skin in about a half hour. The chicken was amazing, but required way more attention then a roaster in the oven.

I enjoy fire and forget cooking. It is the best kind of fast food. throw some stuff in a crockpot turn it on and 6 hours later your dinner is ready. Putting a roaster in the oven takes 5 minutes. Then you can get the kitchen cleaned, make a salad, pay the bills, and probably some other things while the chicken cooks.

I am not ruling the process out totally, the first time with a new recipe is always a little hectic. I will give it another shot before I give up on it. It delivered as advertised and is pretty simple: sear, steam, sear. It just requires more attention but less overall time. Using pre-cut chicken would save on the prep time, but I couldn't harass my wife with the chicken carcass as I cut it up (the best part is the chickens we get have necks attached) or the noise of crunching bones.

The meal was great. We had friends over for dinner. The chicken was in a lemon herb sauce, served on rotkohl (braised red cabbage). We had fresh corn and broccoli and a brown rice pilaf to round the meal out. Dessert was pumpkin dip with apples and ginger cat cookies.

This entry was posted on Friday, October 10th, 2008 at 4:32 pm and is filed under Things we Made. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.