Food is a basic necessity and while some think food is merely fuel, I believe food to be so much more.
Cooking and eating are one of the few activities that involve all five senses. Likewise, food can invoke strong memories of the past while transcending time by having recipes passed down for generations.
I thought it would be interesting to share some family recipes. If the thread takes off, I will share some more of my own recipes.
Here is Amish's Roast Chicken with Au Jus recipe. It's a 4 ingredient recipe, not including salt, pepper, and garlic powder (which is optional).
Heavily sprinkle one whole chicken (or a package of chicken pieces, ideally with skin on) with more salt than you think necessary. Also sprinkle pepper and garlic powder (although not as heavy handed).
Place bird on cooking rack in a roasting pan and put in oven already preheated to 475. Cook until the internal temperature of the breast is 165, about 40 to 60 minutes (checking at 30 minutes and evey 10 minutes thereafter).
If the bird is getting burnt but not to temp, cover the bird with foil. Depending on how the bird is browning, you may need to rotate the roasting pan.
While bird roasts, put carton of chicken stock in sauce pan and add three sprigs of thyme (or about 1 tablespoon of dried thyme). Bring to rolling boil, then lower to a rapid simmer so that the stock reduces by about 1/3 as the chickenroasts. Do not season stock at this point.
When bird is done, let it rest for 10 minutes. While resting, rub entire bird with stick of butter (like corn on the cob). Place remaining stick of butter in the stock. Put bird on cutting board and drain pan drippings into stock (including the fond stuck to the pan). Taste stock and season with salt and pepper accordingly (since the drippings will be heavily seasoned).
Cut bird into either 4 or 8 pieces (depending on your preference). Plate and sauce bird. Serve and enjoy.
I typically serve this with sauted garlicky green beans and mashed potatoes. Sometimes I have either Dijon or Gulden's brown mustard on the side.
Cooking and eating are one of the few activities that involve all five senses. Likewise, food can invoke strong memories of the past while transcending time by having recipes passed down for generations.
I thought it would be interesting to share some family recipes. If the thread takes off, I will share some more of my own recipes.
Here is Amish's Roast Chicken with Au Jus recipe. It's a 4 ingredient recipe, not including salt, pepper, and garlic powder (which is optional).
Heavily sprinkle one whole chicken (or a package of chicken pieces, ideally with skin on) with more salt than you think necessary. Also sprinkle pepper and garlic powder (although not as heavy handed).
Place bird on cooking rack in a roasting pan and put in oven already preheated to 475. Cook until the internal temperature of the breast is 165, about 40 to 60 minutes (checking at 30 minutes and evey 10 minutes thereafter).
If the bird is getting burnt but not to temp, cover the bird with foil. Depending on how the bird is browning, you may need to rotate the roasting pan.
While bird roasts, put carton of chicken stock in sauce pan and add three sprigs of thyme (or about 1 tablespoon of dried thyme). Bring to rolling boil, then lower to a rapid simmer so that the stock reduces by about 1/3 as the chickenroasts. Do not season stock at this point.
When bird is done, let it rest for 10 minutes. While resting, rub entire bird with stick of butter (like corn on the cob). Place remaining stick of butter in the stock. Put bird on cutting board and drain pan drippings into stock (including the fond stuck to the pan). Taste stock and season with salt and pepper accordingly (since the drippings will be heavily seasoned).
Cut bird into either 4 or 8 pieces (depending on your preference). Plate and sauce bird. Serve and enjoy.
I typically serve this with sauted garlicky green beans and mashed potatoes. Sometimes I have either Dijon or Gulden's brown mustard on the side.
