Wednesday, December 22, 2010
chicken in every pot, literally
With all the crazy holiday prep, the last thing I feel like doing is making supper. So, this week, instead of picking up the phone to order pizza, I got a little creative with the bundt pan. You all have one, and it's already handy, since you just dug it out from the back of the cabinet for its yearly one time use.
Layer a few potatoes, carrots and onions on the bottom of the pan. Then season the chicken and place in the pan with the open cavity over the center hole. (It's okay, the chicken doesn't feel a thing.) Roast as usual, with a cookie sheet underneath to collect any small dripping that may occur. The chicken crisps all the way around, and the veggies cook in the juices. Easy holiday peasy.
And just in case you missed my recent poem on the subject...
Chicken in Every Pot
I go the extra mile
to make chicken pie for supper.
While the incumbent hen stews,
steaming savory flesh and bones,
with enough thyme and peppercorns,
I ceremoniously sauté two primary
livers, consider simplicity,
how I like things explained
in words of one syllable,
then pour a fresh glass of Chianti,
dip each bite, wide, in a puddle
of democratic ketchup, raise
the wine high, toasting the fowl
and my economy.
Tess Kincaid, 2010
And, in keeping with the situation, here's my favorite eggnog recipe. Serve it with a dollop of whipped cream. Oh, man-oh-man, is it ever wonderful.
1 heavy cream
½ Drambuie or Southern Comfort
handful of ice cubes
sugar or Splenda to taste
freshly grated nutmeg to taste
Blend the dickens out of it. Cheers!