What Are You? Chicken?

 

TUESDAY MORNING (the time not the place)

Though a decade has passed since my vegetarian days it has remained true that eating animals still kind of grosses me out. To overcome this I tend to eat meat in forms that least resemble its source. I’ll take a hamburger over a steak and a chicken strip over a drumstick any day. If the turkey is carved in the kitchen I have an easier time with it.
Similarly I rarely prepare meat. When I’m on the road or Jodi’s gone (as she is this week) I naturally cook vegetarian because as it turns out dead animals have blood on them. And I don’t like blood.

I think that blood and evidence of life are the root of the best arguments both for and against eating animals.

I think that I’m not interested in arguing right now so I won’t go there.

What I will say is this: Yesterday I bought a whole chicken that looks a lot like the chickens a few of my neighbors have in their backwards – except the one I bought doesn’t have feathers or a head. Or a pulse. And tonight I plan on roasting this chicken. All by myself. Me and a dead bird.

LATER THAT DAY

Here’s how it went down:

Step 1. – Find A Recipe.
I enjoy watching America’s Test Kitchen on PBS so I started here and won.
Here you have it.
In watching this video my recipe choice was confirmed when they acknowledged this recipe was created with Tuesday evenings in mind.  Someday I may try it on a Wednesday or even, gasp, a Sunday.  But for now the fewer variables the better.

Step 2. – Instill Responsibility/Pass The Buck.
The next step in handling this bird was trying to convince my 9 year old that she’s old enough to bake a chicken all by herself. She was not interested.

Step 3. – Follow The Recipe.
I thought this would be the crazy part. Crazy kitchen hijinks would befall me and hilarity would ensue. Not so. Everything went smooth. Real smooth. To the point of being a boring blog smooth. (Like you hadn’t already figured that one out.) In the end I was only mildly grossed out during the prep work and totally thrilled when I pulled this out of the oven:


Step 4. – Eat.
I made some buttermilk biscuits too. Yum. And then a variation of the pan sauce in the above recipe. Also yum. Bonus: The kids loved the sauce. After professing said love I told them it had onions and dijon mustard in it. They were flummoxed.

Moral of the story?

I rule.

Posted: October 24th, 2012
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