Getting Ready…One, Two, Three, Testing
Thanksgiving is around the corner and if you are planning to bake your holiday turkey in the wood fired oven for the first time ever, you may increase your confidence by baking a chicken as a test… and here’s a quick recipe that Chris, our neighbor and friend, has shared with us many times when we fire up our oven.
Chicken a la Chris
Rinse and pat dry the chicken. Sprinkle the inside with 1/2 tablespoon sea salt and rub the outside with the same amount. Place the chicken in a dutch oven casserole and let it reach room temperature. Chop some rosemary, squeeze 1 lemon, mix in a bowl together with 3 tablespoons of olive oil. Use 1/2 of this mixture on the inside of the chicken and pour the rest on the outside. Put the cover on the casserole and slide it in the wood fired oven at about 450 to 500 degrees F and bake it for about 45 minutes. (Check after 30 minutes.)
Check the internal temperature of the chicken, when it has reached 150 degrees F. take the casserole top off to let the chicken brown nicely. Bake for another 10 to 15 minutes. Serve with your favorite side dish… and lick your fingers!
Once you have tried your hand with the chicken, check out our recipe for Holiday Turkey and invite friends and family over for a memorable meal.
The New York Times featured a story about the Philo apple farm in northern California run by the folks who founded French Laundry, and I was feeling the pangs of nostalgia for farm life again. One day we will take a road trip up to Anderson Valley, but in the meantime I tried their Ginger-Apple Upside Down Cake and absolutely loved it! I had gone by a friend’s house that has a fabulous apple tree and harvested a basket full, so it was a timely find. Isn’t the color just yummy?