On Chicken.

I don’t know why chicken sometimes gets the short end of the stick.  Is it not as “exciting” a protein as beef?  I mean, I love a nice rare steak, but few things are as comforting as chicken pot pie, as versatile as a chicken breast or as pretty as a burnished roast bird straight out of the oven.  The golden crispy skin, the promising plump meat, the fun of eating a drumstick with your hands…  There isn’t a beef equivalent of that.

So, now that I’ve gone on a bit about the culinary virtues of poultry, you’d think that I’d be cutting up chicken left, right and center (and saving the bones for stock, of course).  The sad truth is this: I’ve never even roasted a whole bird.

I know, I know.  Shameful.  I haven’t a good excuse either.  You know what else I haven’t done, now that I’m in a confessional sort of mood and am listing all of my shortcomings? Deboned a chicken.  I swear, I am not scared of chicken — you know I would tell you if I were.

When I saw that this recipe called for a boned bird, I decided to not take the easy road, buying breasts and thighs.  I was going to disassemble a chicken, dammit.

If you haven’t yet taken apart a bird, please take two pieces of advice: get your hands on a sharp knife, and don’t try to figure this out on your own.

The whole procedure is really quite simple, but only if you follow some instructions.  I propped open my copy of Hugh Fearnley-Whittingstall‘s excellent River Cottage Meat Book to use as my guide; not only does Mr. Fearnley-Whittingstall clearly explain each step, there are also helpful photographs as well.  Also, the kitchn has got a great post and accompanying video that will take you through the entire process.  Personally, I prefer the book method, not because I am a technophobe (how can I be? I have a blog, I tweet and carry around an iPhone) but because I’m kinda grossed out at using my raw-chickeny fingers to constantly pause the video while I catch up.  And, oh yes, you will have raw-chickeny fingers.  You’re going to have raw-chickeny hands, so you may as well embrace it.  Just don’t embrace anyone or anything until you’ve washed.

There are so many things that you can make from your freshly broken-down chicken, and it’s far more economical to buy whole birds and take them apart than to purchase the pieces.  If you’re really on top of things, and I oftentimes am not, you could buy birds and freeze the parts you don’t use for another date.

Or you could just make this recipe, which is even simpler than deboning a chicken and far more appetizing.  I’ve made this both for a crowd and for just Keith and me; I think it’s safe to say that you’ll satisfy pretty much anyone.

Another plus: the flavors are so big that anyone will think the meal was a lot of effort, rather than child’s play (though with that sharp knife, maybe another phrase would be best).  The bulk of the work is done by a yogurt-based marinade and your oven.  All you have to do is chop some cilantro, slice a couple onions, mince a bit of garlic, roll up your sleeves and get your hands dirty.  The most strenuous part of this meal is scrubbing your hands after finishing prep.  Oh, and fighting over who gets first dibs on the pieces.

Easy Chicken Masala, from Bon Appétit
Makes six portions

1 cup plain whole-milk yogurt
¼ cup coarsely chopped fresh cilantro
3 tablespoons extra-virgin olive oil
1 tablespoon garam masala
2 teaspoons coarse kosher salt
1 large garlic clove, pressed (I mince)
1 4- to 4 ½-pound roasting chicken, cut into 8 pieces, backbone removed
2 small onions, cut into ¼-inch-thick slices

  1. Mix yogurt, chopped cilantro, olive oil, garam masala, salt, and garlic in 13x9x2-inch glass baking dish. Add chicken to marinade, 1 piece at a time, coating all sides. Cover with plastic wrap; refrigerate at least 2 hours. Note: Can be made 1 day ahead. Keep refrigerated.
  2. Position racks in top third and bottom third of oven; preheat to 400°. Arrange onions in thin layer on large rimmed baking sheet to form bed for chicken. Top with chicken pieces in single layer, spacing apart for even roasting (chicken will still be coated with marinade). Discard remaining marinade.
  3. Roast chicken on top rack until cooked through and juices run clear when thickest portion of thigh is pierced with knife, about 1 hour. Serve chicken atop onion slices. Spoon pan juices around.
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On Links.

I’ve just re-organized my column of links and wanted to take you on a quick tour of my most-visited food-, book- and travel-focused sites.

A note: Coincidentally, alphabetically, the one Armenian-ish blog I read follows the one Filipino-ish blog I read.  Fate?  Or my genetics translated into the Internet?

30 Bucks a Week
Two Brooklynites spend $15 each on their week’s worth of groceries.  Then they write about it.

101 Cookbooks
Heidi Swanson collects cookbooks and recipes.  She also takes great photographs.

Alinea at Home
Carol Blymire is cooking every recipe in the Alinea Cookbook.

Burnt Lumpia
Marvin cooks Filipino food.

Cave Cibum
Fellow Armenian Pam eats out and cooks a lot.

Chocolate + Zucchini
Parisian Clotilde Dusoulier writes in French and English about recipes, cookbooks, idioms and kitchen tools.

Cooked Books
Rebecca Federman has what just might be one of the coolest-sounding jobs ever: culinary librarian at the New York Public Library.

CoverSpy
What New Yorkers are really reading.

David Lebovitz
The observant and funny cookbook author writes about life in Paris and what he eats there.

Diner’s Journal
New York Times
‘s one-stop combination of its three dining blogs.

Formaggio Kitchen’s Cheese Blog
This is pretty self-explanatory.

Frommer’s
Arthur Frommer talks (writes?) travel.

Fucshia Dunlop
The memoirist/cookbook author’s blog.

Grub Street Boston
New York Magazine ‘s up-to-date info on the Boston dining scene.

Hugh Fearnley-Whittingstall
A great source for recipes + cooking techniques.

In the Kitchen + on the Road with Dorie
The often-adorable and always informative Dorie Greenspan splits her time between Paris and the East Coast. Oh, she also bakes. A lot.

In Transit
Another New York Times blog. This one’s about travel.

the kitchn
Apartment Therapy‘s site for people who love cooking and don’t mind making a mess whilst making dinner.

Lois Lowry
I want to be just like her when I grow up. In the meantime, I’ll just read her books and blog.

Lottie + Doof
A pretty food blog with a funny name.

Michael Ruhlman
The author of The Making of a Chef + Ratio cooks too.

The Millions
One of the best book-centric sites out there.

The New Vegetarian
Yotam Ottolenghi ‘s weekly column for the Guardian.

Nigel Slater
Recipes and writing from one of my favorite authors of food-related books.

One Minute Book Reviews
Also pretty self-explanatory.

Orangette
Molly Wizenberg lives and writes in Seattle.

Paper Cuts
The editors of The New York Times Book Review blog too.

The Prognosticators
My friends Beth + Bob moved to Prague; these are pictures of their travels.

Reading is My Superpower
Annie Frisbie reads faster than I do. She blogs more often too.

Scanwiches
Sandwiches might be my favorite.

Smitten Kitchen
Good things come from small kitchens.