|Roast Chicken gone wrong.|
About a week ago, I had the Roast Chicken urge. You know the one where you imagine a perfect roast chicken, brilliantly browned and crisp, with melt-in-your-mouth tender white and dark meat? Well I duly went out and bought quite an expensive Free-Range bird. I believe that when it comes to Roast Chicken, simpler is better. Somehow, on my way to retrieve Marcella Hazan’s super simple Roast Chicken – with two lemons and salt and pepper and that’s it—I was waylaid by an even simpler recipe. This one eliminated the lemons. And miraculously, it cooked even faster than Marcella’s, which was likely the deciding factor. Then too, its author is a-famous-chef-who-shall-remain-nameless to protect the guilty. Now this doesn’t happen often in our house but I was not at all happy about how "cooked" the 50-minute chicken was. So I abandoned almost the whole bird and stuck it in the freezer. Over the weekend, as winter bore down and it was once again freezing here, I decided to make Chicken Soup with my partially cooked roast chicken. I imagined a long afternoon of soup making. That turned out to be a complete overestimate. The chicken soup I made, full of chicken flavor, with onions, carrots and celery submerged in a heavenly broth, was everything I’d hoped. Astonishingly, it was made with just 7 ingredients and start to finish took all of an hour and ten minutes to make.