It's been a while since I have spent any time in the kitchen. What little time I have has been hurried, and generally involved a whole lot of reciting various body systems under my breath while frantically packing a lunch for the next day. Finals have for the most part consumed my life. Today at noon I finished. I had this monster Physiology final, it was nasty but it marked the end of a years worth of Anatomy and Physiology. Thank god for winter break.
Next up Hawaii. Alex and I leave in the morning on Friday, were going to soak up the sun and watch his brother graduate from University of Hawaii. The last time I was in Hawaii I was in my early teens, had bright pink hair, and I remember that I had to finish "A Tale of Two Cities" while I was there in preparation for my first high school English class. So I am assuming that my frame of reference for Hawaii trips is a bit outdated. I am expecting that it will be awesome, and of course will include a great deal of delicious food and fruity drinks served up in the ever pineapple cup.
By the time we return I will have a good deal of Christmas cookie baking to undertake, and I am assuming that my kitchen will be rather annoyed at having been so long abandoned. I am going to have to buy it something pretty while we are away to butter her up a bit. She will forgive, and it will be a joyous reunion I am sure.
OHH, and lastly, before I delve into the chicken recipe, I am proud to report that I had Alligator strips (like chicken strips, made with Alligator) at dinner tonight. They were odd and chewy but I'll eat just about anything for bragging rights. And though in some parts of the country eating alligator may not be so strange but here in California its as novelty.
On to the chicken. This chicken is the best roasted chicken that has ever been produced in our kitchen. It is tender and juicy, and the skin is salty and with just a little bit of crunch. Generally I can't eat chicken skin, but this stuff is an exception. I realize that chicken may not sound very exciting but this chicken is something to get excited about. We served it up with roasted root vegetables and Kale sauteed with garlic and onions. Not to toot my own horn or anything but this meal pretty much kicked ass.
Peruvian Roast Chicken
Recipe from Everyday With Rachel Ray, By Daisy Martinez
- 6 cloves of garlic, chopped
- 2 tsp. dried oregano
- 1 tsp. grated fresh ginger
- 1 tsp. ground cumin
- 11/2 tsp. paprika
- 1/2 cup white wine vinegar
- One 4 lb. chicken, rinsed and patted dry
- Salt and pepper
Using your fingers loosen the skin from the chicken, beginning at the neck and working down towards the legs.
Once the skin is separated, spread the marinade beneath the skin, and also into the cavity. Place the chicken into a freezer bag and place it in the refrigerator. Allow the chicken to marinade at least four hours, or overnight.
Preheat the oven to 400 degrees, and place the chicken breast side up on a a rimmed baking sheet.
Allow the chicken to roast until the juices run clear. The meat shoud be 160 degrees when a thermometer is inserted into the breast. It should take about 1 hour and 15 minutes.
Let the chicken stand for 10 minutes before carving.