Exam Info

This has nothing to do with your business

... so don't write to complain that you weren't warned.

So December is on in full blast. And if you're like me, you don't have a lot of spare time. (There was one memorable December when every night for 2 weeks was spoken for. Whew).

And cooking in such a time isn't easy. So I'm giving you one of the easiest recipes (apart from take-out pizza) that you can use during this time. Or any time: it's a recipe that you can easily make once a week. People like it, and seldom complain, "Oh, we had that last week."

Take a whole chicken. Yes, the whole thing. Not cut up. Wash it with cold water, and let it dry in a colander or something for a few minutes. Cut up half a lemon and peel a few cloves of garlic. After the chicken is not dripping wet (this isn't an exact science, folks) cut the little wing tips and the tail off.

Now set the whole chicken on the grate of a roasting pan that you have already covered with aluminum foil. (Make sure you've poked a few holes in the foil, so the juices can drain). Cover the bottom of the pan with foil, too, the better to clean it all with. Now stuff the lemon pieces and garlic inside the cavity of the chicken, and shake some stuff on the outside of the chicken: I use paprika, lemon pepper, black pepper, maybe some ginger. Do not skin the chicken.

Pre-heat your oven to 275, and put the chicken in there, and forget about it. Go do some appointments, address Christmas cards, worry about why agents aren't calling you, whatever. Just leave your chicken friend alone for 5 or 6 hours. Don't peek, don't braise it, don't even think about it.

5 or 6 hours later, take it out of the oven. Let it sit for an hour or so. Room temperature is fine, so long as your house isn't 97 degrees.

After an hour or so, tear the chicken off the bones. Don't cut it. That's too much work. Just tear the pieces off. The skin is a special treat. If you don't eat the skin because you're trying to avoid fat, ask yourself whether your health insurance covers therapy. If -- after therapy -- you are still unwilling to eat the skin, give it to a worthy friend or neighbor. Most children are especially appreciative of the crispy, succulent skin pieces.

So why am I telling you all this? Because this is just about the best recipe present you can give to yourself.

The chicken takes -- I've timed it -- about 15 minutes to prepare. It roasts without you having to do anything about it.

It's flexible. 5 hours, 6 hours, even 7 are no problem, because at 275 (don't cheat and try to do it higher) the skin will be crispy, and the insides moist and juicy.

It's good hot or at room temperature, or even cold.

The leftovers are wonderful, and make a great sandwich.

Best of all, if you want, you can make this for guests. They will love it, and you'll get a reputation as a gourmet cook. And that's a nice reputation to have sometimes, even if I should get all the credit.

: )

posted by Jim Huffman @ 9:47 AM