Sunday, February 18, 2007

Sunday Dinner

Since I have chicks on the brain...

I'm roasting many things, and it all smells hugely comforting.

I'm making the "World's Best Roast Chicken," according to Kate Manchester, who wrote her recipe in a little yellow box in the first print issue of Edible Santa Fe alongside the article about Red Label Chicken .

I cannot find this recipe anywhere on their web site, so I can't link you to it, and I shouldn't post any particulars without permission. Rats!

Suffice it to say, it involves my cast iron skillet and it is working really, really well. Alas, I am not using a Red Label chicken, but I am using an organic, free range one from Trader Joe's.

And, alongside the bird is a huge tray of Jae's Maple Roasted Roots. (Yes, there is a recipe at this link!)

Happy, happy me.

5 comments:

Ms. Theologian said...

I had roasted parsnips a couple of nights ago. Delish!

Elizabeth said...

Parsnips are my absolute favorite roasted veggie, surpassing even roast potatoes and garlic. But every time I buy parsnips I have to explain what they are to the checkout clerk. Sometimes I get inadvertently charged for "pale carrots."

Ms. Theologian said...

I had never ever even had parsnips until a few years ago. And they are really hard to find here!

Kate said...

Okay so now I'm feeling really guilty - I actually have the recipe on line just not published yet....It really is a delicious chicken - how did it come out? Love your blog!!
Kate

Femminista said...

Kate Manchester?! Slow Food Kate? Edible Santa Fe Kate? Chef Kate? Posting to my blog?! Wow.

I feel wholly unworthy--but so, so pleased you dropped by for a visit.

We loved the chicken: the little yellow-box recipe is enshrined on the refrigerator for the next time I score a good chicken to roast. And if you put it online, I will create a little shrine-link to it on my blog. :)