Later On

A blog written for those whose interests more or less match mine.

Thanksgiving dinner

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I did buy this guy from Williams-Sonoma and followed the recipe that came with it: soften 2 Tbs butter and use a fork to mix in 1 tsp chopped fresh thyme and 1 tsp chopped fresh parsley. (They actually said 1/2 tsp each, but I go for more.) Rub that under the skin of the chicken breast and along the sides under the skin. Put the chicken on the little rack after putting 2 Tbsp white wine in the cup and tie the legs. I elected to cook it back side up, breast side down. 30 min at 425º F, then stir the potatoes, turn the roasting pan around, and roast about 35-40 min more.

The roasting pan itself is filled with 2 lb Yukon Gold potatoes sliced into 1″ pieces and tossed with 2 Tbs olive oil. The potatoes roast with the chicken drippings (including most of the butter) falling down over them. Yummy^10.

We also had the shredded Brussels sprouts, which The Wife (and I) liked a LOT. One tip: when you shred them, first cut them in half vertically. That works better. This dish was extremely yummy. (As were the potatoes.) (And the chicken.) (Also some pretty decent champagne.)

Happy Thanksgiving everyone.

UPDATE: It occurred to me that the little roasting pan with support is in effect a rotisserie of a sort—one that doesn’t turn. But the effect of having the bird supported in the air, with the heat on all sides and the fat dripping down over the bird and into the pan below: rotisserie cooking (sans rotation).

Written by LeisureGuy

26 November 2009 at 8:07 pm

Posted in Daily life, Food, Recipes

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