If the first quarter is any indication, 2015 is slated to be the year I roast more chickens than any of the previous years of my life. I don’t have an explanation for this, and if there was one, I’m sure you’d find it earthshatteringly boring. But if I had to guess, I’d say laziness would be the most likely culprit.
Roasting a chicken is easy. The bird requires little babysitting as it cooks. The juices at the bottom of the pan become the sauce, requiring no further effort on your part to embellish it. The whole process also leaves you with only one or two containers to wash. All you have to do is put a whole chicken in front of you, stare at it for a while, look through the herbs and spices in your cupboard and refrigerator, return your gaze to the chicken, nod to yourself reassuringly, and assign a flavor theme to it. Your theme du jour can be anything that you like or can create with the spices and aromatics you have on hand.
Well, one day, I had a lot of fresh lemongrass on hand. Continue Reading →