A Bird in the Oven and Then Some: 20 Ways to Roast the Perfect Chicken Plus 80 Delectable Recipes
11月 9th, 2011 by admin in Chicken Recipes
A Bird in the Oven and Then Some: 20 Ways to Roast the Perfect Chicken Plus 80 Delectable Recipes
- ISBN13: 9781906868338
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Fox takes a time-honored classic and reinvigorates it by showing just how much variety and enjoyment you can spin from a simple roast. Classic and modern takes on roasting the bird include Greek Roast Chicken with Caper Butter, Roast Lemons, and Skordalia; and Roast Jerk Chicken with Pineapple Mint Salad. To use the surplus, there are healthful and delicious recipes, such as Winter Roast Chicken Salad with Fennel, Blood Orange, and Pistachio; and Lemon Chicken Soup.
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I thought I knew all there was to know about roasting chicken,
And then I purchased this book after a recommendation from a friend. Boy did I have a lot to learn.
One of the most vexing issues for me was crispy skin – I could never get mine crispy enough. I learned that if I allowed the chicken to ‘dry out’ overnight in the refrigerator (or for at least 8 hours) the resulting roasted bird would be tender with a crispy skin.
I also learned a little more about brining. Again, I thought I knew all I needed to know, but it turns out I was over-brining my birds. With a little tutoring from this book, I scaled back the brine time and the resulting chicken was perfect.
I’ve served the olive and fennel-roasted bird to friends and it was a huge hit – it is surprising, delicious, and aromatic.
I really can’t say enough good things about this cookbook. It is written with detailed pantry lists, so no matter how obscure the ingredient the author calls for, there’s a detailed explanation and description. Recipes are easy to follow and easy to execute. The leftovers are fun and creative.
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|Great the first, second and third time!,
With all the lousy weather in New York, we had some time to hunker down in the kitchen and make some comfort food- and what’s better than roasting a few chickens on a snowy day?
Little did we know that thanks to “Bird in the Oven”, we’d wind up making not one, but four fantastic meals- and all from the same two birds!
We started with the “Greek Roast Chicken with Caper Butter and Roast Lemon” along with the “Roasted Golden Beet with Basil” recipes since we already had some Meyer lemons and yellow beets in the house. We’d never even tried skordalia before, but spread on some home made pita, we found it was the perfect match for the ridiculously moist chicken, the sweet caramelized lemons (which we ate peel and all) and the tender beets. The next day, we pulled all the meat off the second bird and made the easy and delicious “Tomato-Chickpea Masala”- which had the perfect amount of sweetness, savoriness and heat, and supplied plenty of left overs for all of us to have lunch tomorrow.
While this was cooking, I made a huge batch of stock from the two roasted carcasses. Since the broth smelled so good, I had a few Meyer lemons left and my car was still covered in ice- I decided to make a batch of the “Lemon Chicken Soup with Rice” for tomorrow. I am happy to report, it is as creamy, complex and delicious as the one I always order from my local Greek diner. With the rest of the broth, I plan to make the “Black Bean and Ancho Chile Soup” for this weekend.
Thanks Mindy- we can’t wait to tear through the rest of your fabulous book!
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|Best chicken I have ever made!,
I love this cookbook from a cookbook author who is new to me. It has simple, yet beautifully detailed, recipes, mouth-watering photos and delicious results. I started by cooking the “bird” that appears on the cover, namely the Pot-Roasted Chicken with Slab Bacon, Celery Root and Rosemary. As the title of my review indicates, it was truly the best chicken that I have ever made. The flavor combination of the bacon, celery root, Calvados, rosemary and juniper berries made the chicken delectable. As an added bonus, it was a one pot meal with minimal clean up. From start to finish, the whole chicken was done in less than an hour.
I have cooked other recipes from this book, all to rave reviews. Ms. Fox cautions in the beginning of the book that you should really use the best chicken available. I tested this theory, using everything from your typical supermarket chicken to a D’Artagnan chicken, and while the latter was obviously drastically superior, the recipes in this book are so good that you can even serve a decent meal with a supermarket chicken.
There is a very helpful chapter full of chicken salad recipes. My only complaint is that when I roast a chicken pursuant to one of Ms. Fox’s recipes, I never have enough left over to actually use in a chicken salad and I usually resort to using a charcuterie chicken to prepare these recipes!
I highly recommend this book and I look forward to further books written by this knowledgeable cookbook author.
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