The Great Chicken Divide

Katie and I are of two different opinions on this recipe. I thought it was a nice change from the standard roast chicken and gave you a kind of funky sauce to go with everything. Katie found the sage too overpowering and the idea of the milk making a “cheese” in the presence of the lemon to be a bit off-putting. I will concede that I don’t think this recipe is for everyone, but in my opinion in produced one of the most moist roast chickens we have ever made.

Bubbling away in the oven

 

One thing to note is what pot you cook this in, as this created what I like to call an overnighter, where the splatter was stuck to the pot so much that it had to soak overnight.
 

Not the prettiest shot ever but it does the job

Recipe: Chicken in Milk

 

The Sandwich: The Saga Continues

I must admit I have been slightly obsessed with a new restaurant that has opened up on the first floor of the building I work in. This establishment goes by the name "Green Rebel." Week in and week out for the past month my co-workers come traipsing into the lunch room with neatly packed sandwich's of such epic magnitude that I am left envious with only my cold cut sandwich or soup before me. The sandwiches are crafted from ciabatta type bread with a thick crust and airy center and the choice grilled meats are flavored with chutneys and aioli. Thinking I could best this establishment of fine dining I crafted a Chicken BLT for dinner the other night. I think the sandwich stood up to the challenge, and could only be built upon with a roast garlic aioli or other flavoured sauce.

A good sandwich must always start with bacon, right?

The ciabatta loaf and sliced tomato

Gratuitous shot of bacon cooking

Melty mozzarella cheese smothering the flattened chicken breasts.

The beast finally assembled.

Recipe: Chicken BLT

3 Slices of Bacon, cooked
Sliced Tomato
Lettuce, torn
Mozzarella
Chicken breast, flattened with frying pan
Ciabatta loaf
Salt & Pepper, to taste
Mustard & May, to taste

Method:
Preheat oven to 400 degrees. Season chicken breasts with salt and pepper and drizzle olive oil over top. Place chicken in casserole dish and bake for 20 minutes. Take chicken out of the oven with 5 minutes to spare, put mozzarella over each piece and finish baking.
Take sliced ciabatta loaf and spread mustard and mayo. Lay chicken breast as base and pile on bacon, tomato and lettuce. Squish top of bread down on sandwich to squeeze out some tomato juice and combine all the flavours. Enjoy!

The Sunday Night Classic: Oven Roasted Chicken

Katie came home with a whole roasting chicken after her trip to the grocery store on Friday and I was told that I would be cooking it as she doesn’t “deal with” raw chicken J For lack of invention I fell to my old standby as outlined in Jamie Oliver’s Ministry of Food (orFood Revolution as it came out in Canada). It is a very simple recipe and basically has you season the chicken and stuff a lemon in the cavity. I made a few changes incorporating techniques I had seen on other Jamie Oliver programs. I created a seasoned butter of basil, parsley and thyme and spread that under the skin covering the breast. I also swapped the lemon out and instead used the basil/parsley mixture and a few cloves of garlic that I put in the cavity.  

Perfect Roast Chicken

While not pictured the real stars of the dinner were the oven roasted potatoes. The recipe, also from Food Revolution, follows:

 Roast Potatoes, Parsnips and Carrots