Monday, 18 April 2016

Recipe - Oven Rotisserie Chicken

One of the ways in which my parents have lightly screwed me over is by imparting a ridiculous superstition into an otherwise very rational (at least in terms of thoughts, if not feelings) mindset. While I don't go so far as to actually maintain that anyone I'm related to is a higher being and therefore that everyone I know is destined for greatness (srsly, my family are crazy), it's stuck enough to give me enough of a messiah complex to 'storify' everything. That's great when everything is going swimmingly (c. 60% of the time) because I get the glorious loop: seeing success in everything you do, feeling like you are invincible, acting like you are invincible in often quite success enhancing ways, being successful. Basically like when Ron thinks he's had the cheating potion but he's really just confident. (Side note to share a great quote from the Earnest one: 'I feel like I'm walking on air in these trainers' 'Are they Nike Airs?' '...yes') Equally, it has the less positive side effect of making me feel like when one thing goes awry, everything else will follow. This is very inconvenient when your work frequently takes you through stressful short term phases where you are unable to think or enjoy life. Still, after almost 25 years of crushing self awareness (I was a really precocious baby), I at least have the rationality to see that's not what's actually happening, and the absolute worst would be to let confirmation bias encourage actions which do in fact throw things off course. Or, at least, at less rational times, focus on the fact that you bet on the Grand National winner and got a Glastonbury ticket, so your luck is still very much intact. Shit, there is literally no room left for a segue to what I cooked. Maybe something about riding it out until the project ends and keep cooking as you do?

Oven Rotisserie Chicken
Preheat an oven to 150 degrees Celsius. Crush two teaspoons of fennel seeds and 3 dried red chillies in a pestle and mortar. In a bowl, place a tablespoon of butter, a bunch of chopped thyme, sage and rosemary. Add the fennel and chillies and do the stuffing the inside of the chicken's skin bit with half of it. Put the other half all over the legs and inside the cavity, then stuff with a quartered lemon, 4 garlic cloves and another bunch of thyme and sage. Season all over with salt and pepper. In a bowl, toss four potatoes, halved, in olive oil and season. Place around the chicken in a deep roasting tray. Place in the middle of the oven and roast for 3 hours, basting frequently. I basted it about three times, but next time I will do six and maybe even consider turning the chicken over for full effect.

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