I've looked out of my kitchen door over the seasons, and seen many different views. On a summer day I may see this:
Lots of trees...
On a cold and snowy day, I may see this:
But when I woke up this morning I saw this:
Now as a child, I admit to being terrorized by the movie Alfred Hitchcock made titled, "The Birds." I didn't think there was anything creepier than a flock of birds pecking at everything in site.
I've occasionally seen a red cardinal in the yard during the winter. But he certainly wasn't there today. And both cars now seriously need a washing. However, someone wasn't as freaked out by the birds as I was...
Miss Whitney was sure she'd died and gone to cat heaven. She wanted outside so bad, but I was afraid the birds would peck her to death.
They may have fallen dead out of the sky in other parts of the world, during the last couple of weeks, but they were alive and well here in my town.
This week I decided to make something out of Julia Child's "Mastering the Art of French Cooking." At first, I thought I'd do something "simple" like mashed potatoes, but I was lacking a key ingredient...30 cloves of garlic! As I looked through the cookbook, everything seemed so complicated. This book was for "American Cooks who are Servantless?" I was about to give up when I came across a recipe for roasting a chicken. Now that was something I could do. All I needed was a chicken, butter, and salt. However, what Julia didn't mention was the "COMMITMENT" needed to roast a chicken. You must turn the chicken from it's left side to it's right side, several times during roasting, and you must BASTE the chicken every 8-10 minutes, and do it quickly, before the oven has an opportunity to cool down too much.
You actually roast the chicken on it's side. I wasn't sure how to "prop" it up, so I used a stoneware bowl that I have. I figured out later that a roasting pan would be the logical choice. (duh)
In medical terminology, you place the chicken in the "recovery" position (on it's side) for most of the roasting. A half an hour before the end of roasting, you must turn it onto it's other side. Julia didn't tell you how to do this. I'm assuming other cooks know how to roll a 350 degree chicken, but I must admit I agonized over how to do it, and finally accomplished it with a fork and two kitchen towels.
I should have roasted it for another ten minutes, but after basting every 8-10 minutes, for over 90 minutes...I was done. I must say, the French certainly pay alot of attention to the preparation of their food. It was exhausting. But the chicken was absolutely delicious. It was moist and flavorful.
I served it with Rosemary Mashed Potatoes, and steamed broccoli.
Have a great weekend!!