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Discussed in this episode:
Holiday Food Memory Contest
I’m running a short contest in December to collect your favorite holiday food or cooking memories. All you have to do is submit your favorite memory of cooking or eating food around the holiday season (Thanksgiving/Hanukkah/Kwanza/Christmas/etc.). Just jot down a few sentences and email your entry to feedback@kitchencounterpodcast.com or post it to my facebook page at facebook.com/kitchencounterpodcast. I will share the stories in an upcoming podcast episode and I will randomly select one entry after December 25th to receive a special spice box from Spice Madam. I’ll contact you for your mailing address if you win (please note we can only ship to U.S. addresses). How fun, and how awesome of Spice Madam to give back to my awesome listeners! Be sure to listen to the episodes for full details on the contest.
The Portland Kitchen
Please check out The Portland Kitchen’s Kickstarter campaign to help bring the culinary arts to low-income and at-risk youths. They not only learn to cook, but also pick up other valuable skills like public speaking, increased confidence, and time management. The course is offered at no-cost to the students (average cost to run the program for one student is $5000), so they could really use some help.
Perfect (and Easy) Roasted Chicken
Roasted chicken doesn’t need to be complicated. You’ll find all sorts of different methods to cook a “perfect” roasted chicken all over the internet, complete with all manner of tricks and tips. Truth be told, there is nothing magical about making a fantastic roasted chicken if you follow just a few simple steps. I talk about my method in the episode. Here is the recipe I discussed in the show:
- 1 whole Chicken
- 1 whole lemon cut in half
- 4 cloves garlic peeled
- Fresh Thyme
- Kosher Salt
- Black pepper
- 1 tbsp Kosher Salt
- 2 tsp Black pepper
- 1 tsp Dried sage
- 1 tsp Dried thyme
- 1 tsp Dried parsley
- Preheat your oven to 400 degrees F. Remove giblets from chicken. Pat chicken dry with paper towels.
- In the cavity of the chicken, sprinkle liberally with salt and pepper. Insert lemon halves, garlic cloves, and about 10 sprigs of fresh thyme. On the outside of the chicken, rub in spice mixture all over the chicken.
- Place chicken on a rack in a roasting pan, breast side up. If you do not have a rack you can use vegetables such as celery or carrots to set the chicken on. Roast for about 15-20 minutes per pound of chicken; a thermometer inserted in the thickest portion of the breast should read 165. The juices between the leg and the thigh should run clear when done.
- Remove chicken from oven and tent with foil. Let rest for 20 minutes then serve.
Want to learn how to break down that perfectly roasted chicken? Watch this video! https://youtu.be/msscPphcLyo
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