Last week’s Sunday Dinner featured my favorite roast chicken recipe, the rogue bird known to turn dinner parties into dance parties and a foe to every smoke detector. Our guest demographic has changed dramatically this year. Rather than filling an apartment with my single girlfriends, we’re filling a house with family. The beauty of a roast chicken is that it makes anyone feel right at home. Except the vegetarians, which is why you have to nail the sides and dessert, too.
Goat Cheese Dip – My sister-in-law Nancy, an eternal source of culinary inspiration, introduced us to this little bit creamy, little bit spicy and entirely addictive goat cheese dip.
Blend 1 8 oz log of goat cheese with 2 cloves mashed garlic, 1/4-1/2 cup olive oil (depending on texture of goat cheese), 1/4-1/2 tsp red pepper flakes, and 1/2 cup finely shredded basil. Top with additional shredded basil and drizzle with olive oil.
Roast Chicken – Thomas Keller’s (of French Laundry and Bouchon fame) simple roast chicken never fails. I was cooking four 4lb chickens, so I upped the temp to 475 and let them roast for an hour and 12 minutes. My brother-in-law Stéfane taught me a trick for poultry done-ness: if you can tug the leg away from the body easily, it’s cooked. If the leg resists, give it more time.
Kale with Garlic & Bacon – from epicurious.
Roasted Potato Wedges – the epicurious recipe calls for a cilantro mayonnaise, which is better paired with hanger steak & chimichurri sauce than roast chicken. Be sure to spread the potatoes is one layer only. I heaped mine and consequently lost a lot of crispness.
Quick Ratatouille – I’ve tried the Julia Child version, i.e. cooking each vegetable separately. The labor pays off when each component retains its shape and flavor. For a crowd of 22, though, I use this simplified ratatouille from Food & Wine. It may be messier looking, but it’s still full of silky harvest flavor.
Pan Gravy: After removing the chickens to a carving platter, I put the roasting pan right on the stove, spanning a few burners. Add a healthy pour of chicken broth. Allow to simmer, then add white wine. If you don’t have time to let it thicken on the stove, whisk in a tbsp or two of flour. Fresh thyme leaves are a nice touch, too.
Mom’s Apple Pie – My mom brought two of these beauties sporting homemade crust. Must get that crust recipe and experiment. After cooking a big meal, there’s nothing quite like dessert appearing on your doorstep.
