Tangled Branches: Satiated

riveting tales of how we sustain ourselves

Tuesday, July 04, 2006

Tastes Like Chicken

My cookout plans were ruined by the late afternoon thunderstorm yesterday, just as I was thawing out some chicken wings from the freezer. I was a little reluctant to cook them in the oven with the weather as hot as it is (heating and cooling the house at the same time seems like a real waste). But I rationalized that the thunderstorm must have cooled things down outside, and so turning on the oven wouldn't make me a bad person. I had planned to rotisserie the chicken wings with sprigs of rosemary tucked in between them, but now I needed a Plan B. I lined the bottom part of a broiling pan with aluminum foil (it's just soooo much easier to clean up), and then sprayed the top surface of the pan with Pam (same reason - easier to clean up). I covered the top of the broiler pan with large (10" or so) branches of rosemary with some smaller branches of sage and thyme mixed in, and put the chicken (a dozen whole wings) skin side up on top of the herbs. I roasted it at 400 degrees F for one hour, turning it every 20 minutes. On the last turn, I sprinkled the wings with salt and Penzey's Florida Seasoned Pepper. The house smelled wonderful! I thought, Boy, this is going to taste great. And it did - just like chicken. Neither DH or I could detect any herb taste at all.

I was trying to copy the taste of a recipe I made long ago, and then lost - chicken on skewers made of rosemary twigs. This recipe sounds similar, but if I try it, I'll make it with chicken thighs instead of breasts.

The rest of last night's meal consisted of bread salad. Tossed together: leftover grilled eggplant, leftover sauteed onions and roasted red/yellow peppers, one fresh tomato, 2 or 3 tiny home-grown cloves of garlic (mashed), lots of olive oil and a teaspoon of so of sherry vinegar, with salt and pepper to taste. Toasted about 4 or 5 slices of crusty french bread (something with some body to it so it doesn't fall apart in the salad; I used leftovers from Bonaparte Bakery) and cut them into bite-sized pieces. A few minutes before serving, combined the toasted bread, the vegetable mixture, and lots of chopped basil.

By the way, the house still smelled of herbs this morning.

posted by Entangled at 4:10 PM 0 comments