Facebook page? I don't know why I'm excited about it, but I kind of am! If you'd like to hear from me aside from my lame once a week posts, you can like me there. I would like to post more than once a week, but for some reason I can't get it together to do so. Being super picky has its downfalls. Such as, I want to make a rendang recipe, but it means that I have to travel all over town to try to find some certain ingredients that I'm not content getting canned, jarred, or dried versions of. I just don't see much of the point of posting a recipe that has a main component not right. It'd be like making Garlic Chicken! and using garlic powder. Barf. And go to hell.
Whole 30 is going swimmingly, though I'm getting nervous at a couple upcoming get togethers that I'm going to. But I can't just stay home, because I think that would defeat the overall purpose of doing the Whole 30 (even though 99% of the time I prefer staying home in my pajamas. God/Tebow I love pajamas). If I can only do it while I'm cloistered, then I'm not really making any change. I'm more be doing some weird cleanse that's only purpose is to rid you of some new age jargon. It is pretty funny to talk to other people who are also in some newyearnewyou mindset, when eating/dieting comes up. I've had someone say, after briefly outlining what I'm not eating, that "oh, so like lots of raw vegetables." Huh? I don't get why raw vegetables would be how you interpret it. Or like, "oh cool, well you should try this awesome low fat cake I made." Wait, what? Understanding food is not that hard people.
perfect roast chicken
adapted from Ruhlman's Twenty
3-4 pound chicken
1 small onion, quartered
1. Take the chicken out of the fridge about 30 minutes to an hour before you plan on roasting it. Rinse it and generously salt the inside and outside. Let it drain on a paper towel-lined plate.
2. Preheat the oven to 450 degrees. Place the chicken in a cast iron pan, or other roasting pan. Zest the lemon over the top of the chicken (optional, it doesn't make the chicken look as pretty cooked as it would if you use just salt). Quarter the lemon and stuff it inside, along with the onion pieces.
3. Place the pan in the oven and cook for 1 hour. Check the doneness by cutting into the leg joint - if the juices aren't clean, chuck back in the oven for another 5 minutes and check again. When done, let rest for 15 minutes before carving.
4. While the chicken is resting, on a plate or rimmed cutting board, you can deglaze the pan and boil it down to make your little sauce.
This was originally posted at my blog, the crankin' kitchen!