roast chicken experience
Oct. 28th, 2007 08:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
serninThanks to TallGirl, I'm roasting a locally-grown all-natural chicken.
I've washed it, rubbed butter all over it, salt/peppered it, and chopped the garlic and shallots that I stuffed inside it. For the first time, I got a little burning-teary eye while chopping the shallots. I've never had the onion tear effect. Food Network is telling me to roast it for 45 minutes before kicking up the temperature for the final bit.
Lucky for me, I got an instant read thermometer (and a digital food scale, microplane spice grater, and a round cake pan) at Williams-Sonoma, so I can make sure that the chicken is done before I turn off the oven.
I found a couple of recipes for the spaghetti squash in my CSA basket. I think I'll try it tomorrow evening. I'm too tired to do it tonight. Especially if I'm going to make a pumpkin layer cake.
I've washed it, rubbed butter all over it, salt/peppered it, and chopped the garlic and shallots that I stuffed inside it. For the first time, I got a little burning-teary eye while chopping the shallots. I've never had the onion tear effect. Food Network is telling me to roast it for 45 minutes before kicking up the temperature for the final bit.
Lucky for me, I got an instant read thermometer (and a digital food scale, microplane spice grater, and a round cake pan) at Williams-Sonoma, so I can make sure that the chicken is done before I turn off the oven.
I found a couple of recipes for the spaghetti squash in my CSA basket. I think I'll try it tomorrow evening. I'm too tired to do it tonight. Especially if I'm going to make a pumpkin layer cake.
