Saturday, March 08, 2008

Spicy Sunday Chicken

I have much to say about roast chicken in general, and the above roast chicken in particular.

First, I have an absolutely groovy Pyrex chicken roaster. It's one of those things I picked up at the hypermarché years ago, wondering if I'd really use it. Well do I ever! It is a simple affair -- the bottom part is what you see above and it has a similar-looking but shallower lid.

It makes roast chicken even more of a breeze than it already is. You just drop in your veggies, pour some liquid over them, plop your chicken on the top, close it all up with the lid, and bake it for the appropriate time depending on the weight of the chicken.

The Pyrex roaster keeps everything nice and moist, and you can see it sizzling along. The only delicate part of the procedure is taking the lid off -- watch out for steam burns.

Last Sunday I used my great roaster to make Poulet rôti aux épices et légumes racines from the January-February issue of Elle à table.

I simplified the recipe to the extreme. The chicken was supposed to be cut up, but mine was whole and stayed that way. The recipe called for several root vegetables, but I only had carrots on hand, so carrots it was -- with a few potatoes and a little celery thrown in because that's what else was in the fridge.


I followed the honey-spice mixture to the letter, though: the chicken was drizzled with a mixture of three tablespoons of honey, three tablespoons of olive oil, a tablespoon total of cinnamon, ground cloves, coriander, nutmeg and pepper. Served with fluffy white rice and a bit of fresh cilantro, it made for great Sunday fare and provided some tasty leftovers for the coming busy week.


Now for those of you who liked the concept two weeks ago, here was the "Sunday Stovetop" for this meal:





Bon dimanche!

12 comments:

Steve H. said...

Sunday Stovetop #2 -- love it. But wait -- where's the video from the CQ OvenCam? ;-)

That roaster sounds great. I'll have to look for one of those.

Betty C. said...

Steve, it's such a simple thing. It's funny, but I've never used it for anything but chicken; I suppose it would also work on other types of meat. I love the way it gives such a golden color without having to take the lid off an mess up the oven (and potentially dirty up the Oven Cam once I get it installed!)

Loulou said...

betty
I love that chicken roaster! Do they still sell them I wonder?
Cleaning the oven is one of my most unfavorite chores so if it keeps the chicken moist and keeps all the splattering at bay, I'm sold!

Betty C. said...

I don't know if they are still around, Loulou, but I just found mine at Géant or someplace like that. I don't see why they would have stopped making them...

Function of Time said...

Sundays just scream roasted chicken! In the first picture, the chicken pan sort of looked like a bed pan.

winedeb said...

Very nice chicken Betty! Did you have to remove the lid to get it that brown and crispy? What a great roasting pan!

Betty C. said...

Colleen, what a tribute to my food photography prowess!

Winedeb, no, you don't have to take the lid off for the chicken to brown like that, which is the beauty of the device!

My Inner French Girl said...

Okay, Betty, that is one AWESOME photo. Makes my mouth water just looking at it. I have a roast in my fridge as we speak, but it came from Safeway.

Can I come over for dinner?

Salut,
Marjorie

Betty C. said...

Marjorie -- Whenever you come to France, you're welcome! It's "just" 6-7 hours by train from Paris...

Suzana said...

I've picked up that magazine in my recent trip to Paris. It's a really nice issue with loads of nice recipes. Your spicy chicken looks wonderful! I definitely have to use my roaster more often.

Ken Broadhurst said...

Betty, does the lid on the roasting pan fit tightly? Or does it let air circulate inside the dish to brown the chicken?

I'm going to look for one because, as Loulou has said, it's a pain to clean the oven (even though it's automatic, par pyrolyse, whatever that it -- it takes forever).

That said, I also like to use the rôtisserie. Nothing is better than poulet rôti, however you do it.

Betty C. said...

Ken, that's hard to answer. I think it fits relatively tightly, but there may be just a tad bit of air circulation that gets through. "On pose le couvercle, mais ça ne me paraît pas complètement étanche." I can't seem to explain it in English...