I can’t say that I’ve become addicted to bananas. I really cannot. But here’s a (trivial) fact: 3 out of my past 5 posts have contained them. Perhaps it’s the warm weather. Or perhaps it’s because bananas are convenient (for some odd reason, thanks foreign exchange) and delicious.
And oddly useful in baking.
While the title of this post might seem very angelic, it was because I wanted to consume chicken liver mousse, avocado, and fatty fish and coconut fat that made me construct a rustic cracker this morning. I’m certainly not putting something dry on my vegan cracker. (I guess that’s why they have such a positive association! Crackers, that is… they always get topped with something rich.)
I’ve come to a revelation– I hope to never buy herbs again in the grocery store! This reality goes far beyond any sort of farm-to-table philosophy and straight into my pocket, I decided I will grow all the herbs in my own garden from now on, so they will be more natural and healthy, I even get the best trimmer from http://thegardeninghub.com/reviews/top-hedge-trimmers/ just for this. So take note:
Each of these plants cost no more than 3 bucks. In the grocery store where the herbs will probably die in like 3 days anyways? One buck less. And they don’t keep having little herb babies.
Buy your own herb pots! Even if you have no garden (I surely do not have enough moolaw to afford a garden in this urban landscape) simply keep a few pots of choice in your kitchen next to the window. These lovelies reproduce more quickly than rabbits. …which is why I don’t feel bad using the baby leaves to top my tartines with my teff bread.
The key to getting that perfect, crispy-skinned roast chicken? It’s not butter. (I can’t believe it’s not!) <–bad nineties pun. I know.
The secret to a good roast chicken bird is rather counterintuitive: it needs to be totally dry when you put it in the oven. No basting, no moisture, just simple seasoning and high temperature. Let the skins and the good meat do the work.
||1 hour, 15 minutes|
||1 hour, 20 minutes|
Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free
Lunch, Main Dish
Child Friendly, Pre-preparable, Serve Hot
- 2 chicken breasts (bone-in, skin on)
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper (optional)
- 1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried)
- 2 sprigs fresh rosemary (leaves removed, chopped)
- 1 teaspoon dried basil
- 1/2 teaspoon dried tarragon
- 5 cloves garlic (smashed, skins removed)
||Pre-heat oven to 400 degrees Fahrenheit. |
||Pat chicken breasts dry to remove all extraneous moisture. (Really important for the bird to roast correctly!) Salt and pepper both breasts, covering the skins and underside. |
||In a medium bowl, combine all of the herbs. Rub both sides of each chicken with herb mixture. |
||In a medium baking pan, make a layer of the fingerling potatoes and smashed garlic, with no overlap, and top with seasoned chicken breasts. Make sure that the chicken breasts are touching to ensure that none of the garlic aroma and chicken juice escapes while they are baking. |
||Throw in the oven for 1 hour and 15 minutes. Skin will be crispy, and the inside will be nice and juicy. To serve, remove potatoes from the bottom of the pan, place chicken on top, and top with garlic and chicken jus. |