Yep, I'm obsessed. I know, I should be totally over it. Nuggets, fingers, and wings have all tried to teach us there's really nothing to learn here, and basically, poultry is a blank slate upon which to scribble in sauce and spice.
Simply, not true.
Once in a column on fried chicken,
Nathalie Dupree mentioned that
The Pig had the best size of chicken, not too big and not too small. I started experimenting. I started cooking a roasted chicken about every three weeks, and then it got cold (well, frankly, right, it's not exactly "cold" in Charleston, but compared to August, well ...), and I got really serious.
A few rules: citrus always in the cavity, olive oil always on the outside, and always in a cast iron skillet. I've made them countless times, from Cajun to Provencal and even lemon pepper, but a couple of weeks ago, I had a breakthough. Two words: skillet. braising.
I got inspired and decided to try
this recipe for Rosemary Chicken from Saveur, and not only was it easy, it created a chicken satisfaction level that I had not yet achieved in the little kitchen. Being a Southern girl, when it came out of the oven, I put the skillet back on the stove, added a little cornstarch, and thickened the pan sauce to a gravy. This one loves her some gravy.
This past week, I didn't have the lemon, or the white wine, but I still had fresh rosemary (plant outside my front door), and chicken stock, so I performed the same method with amended ingredients.
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Skillet braising before going in the oven
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The results were not as bright of a finished flavor as the original recipe, but still oh-so-good, so good that I waited for 11:01 a.m. the next day, "lunch" as we at
The Beehive call it, so I could take the short walk down the hall and throw leftovers in the oven to warm. I had cereal for dinner, OK, so don't judge me.
