Chez Travie
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Scan day: 29 October 2019 UTC
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Description: The culinary and entertaining ideas, experiments, and (occasional) disasters of a graduate student who has realized that the failure rate in the kitchen is much lower than in the lab.
Chez Travie | Foodie. Scientist. Fabulous. Many times I feel that people making cooking much more complicated that it needs to be. Roast chicken is the perfect example of this phenomenon. A brief search of roast chicken recipes online and in my cookbooks gives a bewildering array of procedures and complications. I have seen procedures for turning, basting, trusing, shoving butter and herbs under the skin, a bewildering array of oven temperatures, etc. Frankly, most of them are worthless. The most sensible roast chicken recipe I have seen comes from (of all people) Thomas Keller in the Bouchon cookbook. Chicken, salt, pepper, roast. That is it. In my experience, good technique and a good chicken are what make a successful roast chicken, not complicated preparation. I do sometimes break my own rules and insert tasty things (lemons, onions, herbs) laying around my kitchen into the cavity before roasting.
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| Page title: | Chez Travie | Foodie. Scientist. Fabulous. |
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| Description: | Foodie. Scientist. Fabulous. |
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| Date | Creation Date: 2000-03-03T12:13:23Z Last update of whois database: 2019-10-29T15:50:28Z <<< Expiry Date: 2020-03-03T12:13:23Z |