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Laurie Colwin's Roast Chicken
Gourmet Archives
For those of you unfamiliar with the writings of  Laurie Colwin, this
introduction
is sure to be a special
treat. Those of you who have come to
love her work as I do,
will no doubt be delighted to
become reacquainted
with a typically chatty "Laurie recipe". Laurie left us all
too soon, but
how very fortunate we are to be able to continue to enjoy the wonderful
legacy she left us.
Much of Laurie's food writing was published in  Gourmet magazine.
If
you were
not able to read it in the pages of that marvelous and legendary
publication,
I'm delighted to say that it's available in two excellent
cookbooks:
Home Cooking: A Writer in the Kitchen 
and
More Home Cooking: A Writer Returns to the Kitchen ,
published by HarperCollins/HarperPerennial. (MG)
1. Peel and cut up 4 potatoes and 4 carrots along with a
couple of
onions and put them in a skillet. Sauté the vegetables in a little
butter until onions
are golden, season them with salt and pepper
and crumble in some thyme
or rosemary. Tip the vegetables into
a large roasting pan. Add a coffee cupful of
water to the skillet and
boil it while scraping up the bits. Pour this over the
vegetables.
2. Pat the chicken (a 3- to 3 1/2-lb. bird is a good size) with
paper
towels. Stuff it with a couple of cloves of garlic and half a
lemon. Or, if
you feel like it, you can dice up enough good
whole wheat bread to make about 12 cups, toss it with 1/4
pound fresh porcini mushrooms that have been chopped and
cooked for a few minutes in a little butter and salt and pepper
and broth to moisten the bread ...and
end up with a stuffing that
is both down-home and upscale at the same time. Then dust the
chicken with paprika (gives skin a lovely deep color and the
merest hint of
smokiness), and salt and pepper. Next set the
chicken in the midst of the vegetables
like an ocean liner among
tugs. Roast the chicken and vegetables in a 300-degree
F. oven.
The trick to roasting chicken is to baste every 15 minutes. This
is
a boring chore but
worth the effort. I often like to squeeze half
a lemon
over my chicken toward the end and
I roast the bird at
least 2 hours and
as long as 3. When the leg bone wiggles and
skin is
the color of teak, it's
time to eat.
Featured Archive Recipes:
Roast Chicken with Garlic and Lemon
Roast Chicken with Root Vegetables
Roast Chicken with Rosemary and Garlic
More from Laurie Colwin:
Chocolate
Gingerbread, How to Make
Halloween
Oatmeal Bread
Parmesan Sesame Biscuits
Red Peppers
Index - Poultry Recipe Archives
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