January 25, 2013 by saltedplates
I was so excited when I saw Meg from Grow and Resist post the cook the books challenge on facebook, I have so many cookbooks and I feel I neglect them because searching the internet and especially pinterest has become so easy. Luckily, I happen to already had the January book, although I had yet to cook from it. If you haven’t heard about the challenge yet please visit her site to learn more.
I spent an afternoon reading and looking through the gorgeous book I had been neglecting, tagging pages with what I wanted to make. Then I received our winter CSA email telling me we were getting a whole chicken with that weeks pickup. Well that settled the what to make discussion really quickly, as I had never roasted a whole chicken (being a vegetarian and all) and neither had Clay. So I followed recipe on page 200 for “ Roast Chicken for les Paresseux” . Les Paresseux are the lazy people according to Dorie and she wasn’t kidding with the ease of this recipe.
According the Clay the chicken turned out well. I didn’t have any white wine on hand, so I just used water. I definitely appreciated the ease of this recipe, just putting it in and waiting. However I am a cook who likes to constantly be doing something so that was a test of my patience. The baguette trick was new to me and I think I will be using that technique the next time we roast a duck (probably Thanksgiving).
Along with the roast chicken Clay ate brussel sprouts and potatoes. I of course just stuck to the vegetables but you can’t go wrong with my two favorites. I marked many recipes in Around My French Table and I look forward to making them as their ingredients become seasonal as well.