“You can’t just eat good food. You’ve got to talk about it too. And you’ve got to talk about it to somebody who understands that kind of food.” –Kurt Vonnegut, Jailbird
I grew up in an Eastern European household with grandparents hailing from Russia and Poland. Lucky for me, my grandparents lived on the 2nd floor of our 2-story home in Brooklyn. What a joy to be able to cook alongside my Bubbie and my mom, especially for the holidays. I don’t know how my grandmother did it, but she more than managed to prepare sumptuous Passover and Chanukah meals that somehow lowered the volume of hungry grandchildren, silly joking uncles and grumbling stomachs.
For Tasty Tuesday, I thought I’d share a very simple roast chicken recipe for any night of the week:
Oven 375 degrees, Approximately 1 hr and possibly 15 minutes
Rinse inside and out
Slide finger gently under breast skin for seasoning
Spritz chicken with some olive oil and rub all over and under skin
Squeeze a lemon all over and chop up the lemon
Combine any seasonings that you like: Sea or Kosher Salt, Pepper, Rosemary, Fresh or Garlic Powder, Paprika and rub all over, in cavity, under skin
Chop up parsley and onion combine with the chopped lemon and place under skin and in cavity
Roast on bed of onions so skin doesn’t stick to pan or foil
Roast until the legs move easily. (You can turn chicken over after 45 min. and roast and then turn back over.)
If your children like gravy:
My kids always loved gravy, so…I would pour drippings into a pyrex and freeze a little while and scoop off all the fat and discard. Melt 2Tbs butter in pan. Add 1 and 2/3 Tbs Flour and remove from heat and make a smooth roux. We like to use G. Washington’s Seasoning and Broth found in the Soup Aisle, yes, too much salt, but it does the job. So, add one packet G. Washington to 1 cup of water and slowly pour into roux which is now back on heat and stir, stir, stir until thickened. Add some of the fat-free drippings to enhance the taste. If you need more gravy, double the recipe.