comfort foods

We recently saw John Burton Race teaching his daughter to roast a chicken on Food TV. The actual roasting part was nothing out of the ordinary but he did do one thing that was quite different from anything we’ve ever seen or done. He placed the chicken on its side and pressed down hard to break the ribcage.

So we tried it a couple of nights ago. It was great! The breast meat especially was enhanced by this method of cooking. And the gravy! Oh the gravy was phenomenal.

We also made some pretty spectacular stock from the carcass. The stock is in the freezer til next week when we’ll have Chicken Noodle Soup (Asian style) with homemade noodles.

And speaking of noodles, we’re having Skyline Diner chili and spaghetti (5-way) tonight. We’re not actually going to the Skyline Diner, of course. And we’ll be sure to use very large plates so that we don’t spill all over the place. (Did you look at the photo on the Skyline Diner page?!)

This dinner is the perfect thing to soothe my shattered nerves from the recent blog upgrade nightmare AND the fact that it’s colder outside than I would like. The weather reporters claim that the temperatures are normal but don’t you think that a high of 10C is on the low side for the end of April?

our chili recipe

 

3 responses to “comfort foods

  1. ejm Post author

    He then roasted it on its back in a shallow roasting pan – basically the way that anyone would roast a chicken. It was a little odd looking in the pan because of course, the chicken was QUITE floppy after its ribcage was broken. The resulting flavour was great though.

  2. tph

    The idea behind breaking the rib cage, is to moisten and flavour the breast meat. When the broken bones cook inside the chicken, they give off more juice resulting in a more flavourful bird. That’s my understanding anyway.

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