|At least until dinnertime...|
One that stuck out to me most was Gold's "An Extremely Opinionated Way to Roast a Chicken." Naked chicken, as I like to call it, is something she devised in rebuttal to everyone's claim that chicken doesn't really have a flavor. She makes a point about taste clarity throughout the book and this recipe certainly allows you to experience the pure, unvarnished essence of a chicken. The recipe is, as should be expected, radically simple: you roast the chicken with absolutely nothing on it and nothing done to it. So that helps, too.
|Avert your eyes from naked breasts|
Since this is an exercise in taste clarity, Rozanne Gold recommends serving the bird as is, which I assure you is delicious. She also, however, offers the option of pairing it with garlic-chive butter or the simmered pan juices. Being me, I simply couldn't resist and chose to make orange-thyme butter spiked with the pan drippings. I don't mean to toot my own horn, but the sauce is just as excellent as the bird is. Sweet and savory, carrying the deeply roasted flavor of the pan juices, but playing with the lightness of citrus and green herbs.
|Oozing with goodness|
Adapted from Radically Simple
One of the keys to this recipe is to keep your oven at a screaming-hot 475. In my case, that resulted in a fair amount of smoke, so you may want to schedule this one for right after a good cleaning.
1 4-lb chicken
4 tbs salted butter
4 tbs freshly squeezed orange juice
Zest of one orange
1 tbs fresh thyme leaves
Preheat your oven to 475 degrees and unwrap the chicken, removing neck and giblets (if present). Wash the chicken inside and out with cold water, then pat dry with paper towels.
|Flipping the bird|
Once the chicken is done, tent loosely with foil and allow to rest for about 15 minutes. You may now prepare your sauce. I begin by assembling all the ingredients so that they're ready to quickly mingle in the pan.
|You saucy minx|
Carve the chicken. I like to cut the whole breast away and then slice against the grain, so each serving comes paired with a generous helping of the crackly skin, and serve with the orange-thyme butter to the side, so that guests may adjust the dish's clarity to their preferences. Serves 4.