There’s good news and bad news. The good news: This is one of two things I’ve made that I would actually serve in a restaurant, were I the kind of guy who owned the kind of restaurant that brought you an amouse-bouche to kick off a meal. Plus, the recipe is stupid easy. If I’m only going to post one recipe a month, I might as well make it count.

The bad news? That picture above is fake. I took pictures of the real dish, then deleted them in the midst of purging. But the fake reconstruction above looks almost exactly the same. And you can’t taste my pictures anyway, so damn. On with the recipe.

This post is also my entry into Beet ‘n Squash YOU, a friendly monthly theme battle hosted by the lovelies Melody and Leela. After months of sitting on the sidelines I’m finally participating. It’s Battle Mushroom! Here goes.

What I Used

• Kusshi Oysters
• Shiro Miso Paste
• Junmai Daiginjo Sake
• Oyster Mushrooms
• Chives, finely chopped
• Salt

What I Did

1. Shuck oysters.
2. Heat 1/2 cup of sake in a small saucepan until it reaches a boil.
3. Cut the heat and add 2 teaspoons of miso paste. Stir vigorously until all the clumps are gone.
4. Place the miso sake sauce in the refrigerator until chilled. You’ll have to restir the sauce when you take it out again.
5. Spoon a teaspoon of chilled miso sake sauce over the raw kusshi oyster. Top with a pinch of chives, one raw oyster mushroom, and a pinch of salt.
6. Serve.

It’s that simple; I feel bad calling it a recipe. While it sounded good on paper, I was surprised just how well balanced all the flavors were once assembled.

You can try swapping out almost all of the ingredient varieties until you find a combination you love. Change mushrooms. Try a different miso paste. Shop around the sake section. While Kusshis are a fantastic small variety of oyster, you might not have a supplier in your area, and that’s fine. Use what you’ve got.

“I don’t bake.”

You’ll hear folks say those three little words for a wide range of reasons. A few are turning their noses up, as if to say, “Bake? That’s for women and peasants!” as though the grill and sauté pan are the only viable means of introducing heat to raw ingredients. We’ll refer to this group as “Idiots.”

I hear many people explain their baking-free lives by saying, “I like the spontaneity of cooking that you don’t get with baking. The exact measurements and weights and science behind baking aren’t for me.” And boy do I understand the argument. You sure can’t pop open the oven, grab the cake and a spoon, give it a taste, and firmly chuck a handful of garlic at it before returning it to the hotbox. Which is why I have spouted this argument myself in the past.

What irks me about that idea is how it comes across, at times, as equally condescending as the “Idiot’s” argument. Sometimes what I hear is, “Baking is just exact measurements. If you have the recipe, mix the ingredients accordingly and go, it’s done. What’s so hard about that that?”

The thing is, the improvisation so adored by non-bakers is just one thing that makes standard cooking so hard and baking difficult. I can overcook my pasta sauce by two minutes. I can add one too few cloves of garlic and twice as much basil and everything is more than just fine. It’s arguably original. The mistake here is assuming that because the instructions are written, plain as day on a piece of paper, they are as good as executed in the kitchen.

You can’t make that leap. And you can’t claim that’s it’s easy enough to do, if you simply chose to do it. Until you physically do something, you haven’t done it. Until you get exact, follow instructions to the letter, and stop leaning on the flexible cane of whimsical cooking, you will not bake. And if you have not baked, you cannot bake. You don’t hear folks claim they can swallow swords without ever having gulped down so much as a toothpick.

What’s more, the strict science behind baking doesn’t kill original recipe creation, it makes such originality admirably more difficult. You need to understand levening, proteins and fats, glutens, tempering, and so much more. Beats the hell out of something as mindless as switching orange for pineapple, or adding paprika. A baker is a true craftsman and good original recipes are admirable.

So, with all that laid out, I’d like to say, “I don’t bake. The patience and dedication required to so much as reproduce a recipe in this field escapes me, the lazy cook. I don’t bake, not because I find it trite, but because I come to it with the knowledge of a child. In short, I don’t bake because it scares me shitless.”

But it’s time I took baby steps.

What I Used

• Graham Crackers, pulverized into tiny bits
• Butter, melted
• Granny Smith Apple
• Ground Saigon Cinnamon
• Brown Sugar
• White Sugar
• Heavy Whipping Cream
• Fresh Vanilla Bean
• Water
• Ground Nutmeg

What I Did

• Follow the about.com instructions for a basic graham cracker pie crust. That is, combine 1.5 cups of graham cracker crumbs, 1/4 cup white sugar, and 6 tbsp of butter in a bowl with your hands.
• Press the crust evenly into a 10 inch pyrex dish. Yea, you should probably use a pie tin. But I made this at my folks’ place, and they don’t have one. Not that I have one at my own apartment…
• 
• Core and peel the apple. Using a mandolin slicer, make thin even lengthwise cuts.
• Arrange the apples on top of the crust. You could and should overlap the apple pieces in a circle and make it look pretty. I didn’t, because I wasn’t thinking. And I knew I’d just be covering it up with all the remaining steps.
• Dust a couple pinches of cinnamon over the apples. I’m sorry I don’t have an exact measurement for this part, but I’d guess I used 1/2 teaspoon in total. Just evenly and thinly coat.
• Evenly distribute 1/4 cup brown sugar over the apples.
• 
• Move this to a 375° oven for 15 minutes. I did it for 20 and the edges got a little too crispy and brown.
• Make Alice’s caramel sauce per her instructions. Except, warm the cream in a small saucepan. Take half a vanilla bean, split it open and scrape out the inside. Add the bean and scrapings into the cream and whisk vigorously while the cream warms. Remove the bean pod before incorporating with the syrup. Tada, vanilla caramel.
• 
• Chill a metal bowl, the inserts on your electric hand mixer, and a cup of cream. You can whisk by hand too, should you be looking for a bit of a workout.
• Add 1 tbsp of ground nutmeg to the cream and begin beating on low while moving the mixer around. When the cream starts to thicken, you can pick up the speed. Stop when the cream reaches soft peaks. Increasing the mixer speed early just makes for a mess, by the way.
• 
• Cut the apple tart into service size wedges, top with caramel, and a dollop of whipped cream. Declare victory over dessert.
• 

This was also my first dessert. I think the only reason I don’t make desserts is that I almost never eat them. I rarely order it at restaurants, almost never buy them at the store. I just don’t think about it. The people who ate my tart enjoyed it, so this might inspire me to give dessert a try more often. A certain member of the family ate the remainder of the caramel with a spoon, so once again bravo to Alice for giving us such an easy to follow recipe.

Ok, I know, graham cracker crust dessert, it’s barely if at all baking. But I got my toes wet. Next time I’ll get down to my ankles in the shallow end. I’m thinking pâte à choux? Maybe for some gougères? If you have any suggestions for relatively easy next steps, go ahead and leave a comment.

Today is this little site’s 1 year blogiversary. Here’s where I’m supposed to look back at the past year of posts and say, “Yay, I made it!” Nah, this post is looking straight ahead. More on that later. Let’s get down to the food first.

A few weeks ago I was holed up in Cupertino, once again, without a kitchen. But I was lookin’ to cook and was given access to JC’s kitchen. Thanks JC!

She took all of these pictures, except for the one below (by Patricia), and several others that can be found in her Noms Party set.

What I Used

• Korean cross-cut beef short ribs
• Green onions, chopped
• Soy sauce
• Sesame Oil
• Rice wine
• Umeshu

What I Did

1. Combine all ingredients in a bowl or ziploc bag and let marinate for 40 minutes.
2. Remove the ribs from the marinade and move to a charcoal grill for 5 minutes on each side. I didn’t have a grill so I used the broiler.

Umeshu is an alcoholic beverage containing unripe ume, also known as Chinese Plum. I do recommend drinking this in a cocktail and not shots because it is diabetic-coma-inducingly sweet. This is why I left the usual sugar out of the Galbi marinade. The alcohol content of the umeshu also accounts for the short marinating time, since I didn’t want it to denature too much of the protein and render the ribs mush.

There were a couple of little side dishes in tow. They aren’t much on originality, so no post of their own. :P

Almost Kinpira Gobo

Gobo is a root vegetable notably tougher than carrots. It may be most commonly seen in a traditional Japanese appetizer called kinpira gobo. What I made contains about 60% of the ingredients and only half of the correct techniques as the traditional recipe, but this was my first time and I was operating off of flawed recollection. Here’s what I did:

Take julienned gobo and sauté for 15 minutes in sesame oil and sugar. Add an equal part julienned carrots, a little bit of soy sauce, and sauté for another five minutes. If things get too dry, just drizzle a little more sesame oil in the pan.

Garlic Baby Bok Choy

Separate and wash the bok choy leaves. Heat corn oil in a wok until it starts to smoke. Add salt and minced garlic and then immediately, before the garlic burns, add the bok choy and kill the heat. While the wok is cooling and cooking the bok choy, toss/stir it in the garlic and oil furiously. You’re done when things stop sizzling.

Going Forward

Just two days ago I launched a website for a little “project,” 100 Days of Less. I’m dumping the vast majority of the stuff I own over the course of 100 days. This means blogging at least once a day more than three straight months. In that time I’ll have tripled the number of posts made here in the last year.

I imagine this will take a significant amount of my blogging focus. Or who knows, maybe it will just get me into a writing mood regularly and I’ll blog here more than ever. I do know that when it’s over there will be a massive rethinking of the direction and focus of Food Goes In Mouth. Until then, it’s business as usual.

You may remember a few weeks ago I posted a recipe that didn’t interest me. I failed to adequately point out why.

It didn’t have anything to do with the pork recipe itself. I made and ate it with roasted barley, and the potential I saw in that had me 209472789 times more stoked on playing with the barley than even eating the tenderloin. So now that I’ve had time to toss it around, this is what came out.

It’s vegan (I know, a bit out of character) and packed with that fifth flavor, umami. I’m guessing I got the umami part down right, because I would eat a forkful and think, “Weird…” and promptly shove three more forkfuls into my face. It has a disturbing addictive quality.

What I Used

• Arborio Rice, 1/2 cup.
• Barley, 1/8 cup.
• Fresh White Corn. 1/4 cup of kernels.
• Fresh Shiitake Mushroom, 1/4 cup diced, 4 mushrooms left whole.
• 2 Medium-sized Shallots, fine diced.
• Kombu (dried kelp) Sheets, 15g.
• Extra Virgin Olive Oil, 2 tablespoons.
• Fresh Italian Parsley.
• Fresh Tarragon.

What I Did

1. Spread the barley out on a baking sheet and dry roast at 425°F for 5 minutes. Set aside for later use.
2. Take equal parts of fresh parsley and tarragon and finely chop. Set aside 1/4 cup of this mixture.
3. Make kombu dashi by following these four steps. (Clean the kombu by wiping it with cloth, soak it in water, heat that water to just below a boil, and remove the kombu.) For the amount of kombu I’ve listed in the ingredients you will want to use ~8 cups of water.
4. 
5. Keep the heat on the kombu dashi so that it stays just below a boil. The dashi will be our stock for cooking the risotto.
6. In your favorite skillet heat the olive oil over medium heat. Add shallots and some salt and cook until translucent.
7. Add the Arborio and roasted barley. Stir, coating the grains in oil and keep cooking over medium heat, stirring occasionally, for two minutes.
8. 
9. Kick the skillet to high heat. Pour a ladle of the dashi into the skillet. Start stirring.
10. Whenever the bottom of the skillet is visibly dry, bring another ladle of the dashi over. Always keep stirring. You’ll notice things start to get creamy and thicker almost immediately.
11. After 10 minutes of this, add the corn. Continue with the cycles of adding dashi.
12. After another 8 minutes (18 minutes total now) add the diced mushrooms and continue.
13. At 25 minutes, make your next liquid addition your last. Things should be al dente at this point. If not continue the cycle until you reach al dente.
14. During the last addition, salt the risotto to taste. I avoid adding salt before this because with all the liquid reduction going on, it may become easy to overdue things.
15. When the bottom of the pan is nearly dry, add the whole mushrooms on top of the risotto, cut the heat, put a lid on the thing, and walk away for 3 minutes while the mushrooms steam a bit.
16. Remove the lid and stir in the fresh herbs.
17. Serve up a pile of risotto and top it with one of the steamed shiitakes.

Oh yes, also: Hello Evernote users!

If you are here by way of the Evernote Blog, welcome, and take everything I say with a grain of salt. A grain this size should do.

For those of you who don’t know about Evernote, it is an online tool for capturing…well, anything. Cool webpage you want to remember? Just a few lines of text? Random thought in your head? Pictures? You can put all of that stuff on Evernote. Then you just install one of their applications on any computer or phone you use and all the notes you’ve made are available to you anywhere. It’s the 21st century version of a 3″5″ memo book. On crack. For somebody like me who’s plugged in 29hrs a day, it’s quite useful.

Sometimes I’ll be sitting at work and recipe ideas will pop into my head. So I create a note, and if anything else comes to mind later I just update the note. Then when I finally make it to a kitchen I can look over the note and start trying things out. In fact, here’s what the brainspew that led to this recipe looked like:

What will I do now that I’ve posted this recipe? Delete the note. It’s just my preference to get rid of it once it’s served its purpose.

That’s all for this one. Just a few little extra tidbits to be aware of:

• The umami sources are the mushroom, corn, and kombu. In a normal risotto Parmesan cheese packs the umami punch. Huge piles of free glutamate in that stuff.
• Don’t throw away the kombu. What you’ve created is ichiban dashi (the first brew), but you can reuse the kombu to make niban dashi (second brew) as well as cut it up and put it in other dishes to be eaten.
• Are you not vegan? That pork + garlic shallot sage butter goes great with this. :)

It’s that time again! Time to throw my little recipe in the ring with a handful of other food bloggers and pray to God I don’t get word-punched in the face by the judges. It’s Foodie Fights! The ingredients this round: Black Beans and Coconut.

If you slog through my recent posts you’ll notice that I’ve been making a lot of food whilst on the run. Whether it be in a hotel, in a friend’s spiffy apartment, or not a recipe altogether, I’ve had to make do with what I was dealt. Work has since settled down, so I signed up for another Foodie Fights battle, stupidly forgetting that I would be going to this little thing called LovEvolution. This story could go on forever but to make it short: I had to cook on the road again.

No little experiments, no tweaking recipes, no backup plans. I had a one-meal window to cook dinner for some friends and their family. So here is what I went with:

What I Used

• Wonton wrappers, round. What I actually did in this case is take egg roll wrappers, the large square ones, and cut them into circles by placing a bowl upside down and tracing it with a knife. Why? The store was out of round wrappers. Count: 13.
• Black beans, canned. That’s right, canned. 1 – 1lb 10oz can. Negative points for me. But hey, I didn’t have a day to soak these things. Small window, so I did what I could. And when a couple diners complemented on how unexpected and nice the beans were, it eased my mind about using them.
• White coconut, fresh and busted open with a hammer and chisel phillips-head screwdriver.
• Savoy cabbage, chopped.
• Carrot, julienned.
• Coconut Milk, 8 oz.
• Juice of four(4) limes.
• Lemongrass, minced, 2 Tbsp.
• Egg yolk, 1.
• Rice Vinegar, 1/2 cup.
• Safflower Oil, 1/2 cup.

What I Did

1. Fill a skillet 1/2 inch deep with safflower oil and bring to high heat (400-450°F)
2. Fold wonton skins in half and place in the oil. With metal tongs grab the edge of the top half of the wonton and lift it out of the oil so that only the bottom half cooks. Do this until brown, flip it, and repeat with the bottom half. You’ll notice that the degree to which you lift the top half out of the oil works to shape the taco shell. You might screw up the first couple, but it just takes practice. After a few you’ll be a pro. When you’ve made these just place them on a paper towel to dry off any excess oil.
3. Open can o’ beans. Place in a small pot, bring to a simmer, and add salt.
4. In a blender or food processor add coconut milk, lime juice, lemongrass, egg yolk, and rice vinegar. Turn it on and drizzle in the 1/2 cup of safflower oil.
5. Toss equal parts savoy cabbage and carrot with this mixture, just so the veggies are coated.
6. Place a couple spoonfuls of beans into the taco shells followed by the veggie mixture.
7. Shave fresh coconut over the tacos by taking a spoon and running it along the flesh, as if you were shaving ice.

Whew, that’s that. For a first run, blind recipe, this came out amazing. The only modification I will make in the future is on the ratio of emulsifier (egg yolk) and oil to the rest of the coconut lime vinaigrette mixture. It should be thicker.

I’ve got to give some credit to Pier 46 Seafood. There was an event at the Donati Family tasting room where they served these amazing Ahi Tartar Mini Tacos. I fell in love with their wonton taco shells and had to rip them off :)

So…yea, there we are. Black beans and coconut. I think I can get away with using the name “Thai Tacos” because the flavors of the sauce (lime, coconut milk, lemongrass) are similar to Tom Kha. If anyone tries it at home I hope they enjoy it as much as the folks who ate this batch. And here’s to hoping things go as well in the fight as last time.

If you feel so inclined you can vote for me (or whoever you like, really) here.

I could care less about this recipe. I had leftover pork tenderloin from a stir-fry dish the night before and needed to use it up.

That’s not to say this isn’t tasty. A good cut of meat and herbs and butter and you’ll have a hard time going wrong. I’m just not much interested in it anymore.

So why the hell am I writing this?

Every Boring Step

1. In a food processor, combine a couple garlic cloves, a shallot, and a few fresh sage leaves. Short pulses.
2. Add a few pads of chilled butter. More pulses, until all is combined.
3. Take a portion of pork tenderloin and cut lengthwise down its side. Slap a bunch of butter in there and seal it up. Lucky for us the butter itself should do fine to seal up the pork and all things arterial.
4. In even more butter, sear the top and bottom of the tenderloin in an oven-safe pan over high heat. Move to a 400°F oven until the internal temperature reaches 150°F or about 20 minutes.
5. Remove, let rest, and serve whole or slice as you see fit.

You see that brown crap in the picture, sitting lazily under the six ounces of pork tenderloin and metric fuck-ton of butter? It’s roasted barley. It was boiled, dry roasted, and resaturated into something that will haunt my dreams until I find a good place for it.

Should be a fun week. I’m looking forward to the next post.

My dad makes a kickass version of ceviche, closely related to a traditional Mexican ceviche. Cilantro, tomato, red snapper, shrimp, lime, onion, etc.

This is not that recipe.

For those of you living in a cave who have managed to avoid the 8 bazillion versions of ceviche in restaurants these days, here are the basics: Soak seafood in citrus juice for hours, curing the meat in place of cooking it. Everything after that is whatever you make of it. Okay, so no cheese or rice or chocolate. Go to town adding whatever fruits, vegetables, herbs and spices you want.

Ceviche is the perfect dish to make in a hotel because it doesn’t require heat. Assuming you brought a good knife to cut everything with (who doesn’t travel with an 8 inch chef’s knife?) and can put together a suitable cutting surface, all you need is refrigeration and a plastic bag. Want to see where I made mine?

What I Used

• Fillet of True Pacific Cod, cut into bite size chunks
• Bay Scallops
• Lime Juice
• Coconut Milk
• Red Onion, medium diced
• Mango, medium diced
• Garlic, minced
• Serrano Peppers, small diced
• Chiffonade of Basil

What I Did

1. Combine bay scallops, cod, and lime juice in a plastic zip-top bag and let the seafood cure in the refrigerator for 12-24 hours.
2. Once cured, add to the bag the remaining ingredients and mix up well. Return to the chill box for a few hours to let the flavors mingle.
3. Serve with chips (needs at least some type of delivery system.)

One more thing. There is something everyone should know about cutting mango, explained at 1:20 in the video below:

Neat right?

I may be stuck in a hotel without so much as a microwave or a good bottle of whiskey six pack of ginger ale clue, but that doesn’t mean I can’t find a way to cook. Check out how this pimp urban survivalist makes do (h/t Hugging The Coast):

While I do have an iron, I’m not sure I’m ready to start using it to make bread. Hell, I should probably use an oven to bake bread first. Also, my room lacks an electric kettle or coffee maker. I guess the usual upper-class hotel patrons have gotten the message through to the staff that coffee and tea do nothing to wipe away the taste of cheap sushi and hooker. So this leaves me with one viable option.

Commandeering.

This post’s wicked pro photography and kitchen facilities have been brought to you by Patricia Yee. In exchange for kitchen use she gets food and the distinction of being allowed to photograph my food with her D80 and then send me the results. :P

What I Used

• Live Lobster
• Elbow Macaroni
• Sharp Cheddar Cheese, grated or chopped into small chunks
• White Truffle Infused Brie
• Parsley, chopped
• Panko Breadcrumbs
• Whole Milk
• Bay Leaves
• Unsalted Butter

What I Did

1. Cook macaroni until not quite al dente, and strain.
2. In a pot melt butter, add bay leaves, milk, and bring to a simmer. I suggest making a standard béschamel with flour, but I didn’t do that this time.
3. Add 3/4 of the cheddar cheese, all of the truffle cheese, and the chopped parsley. Cut the heat, and stir.
4. Boil a large pot of water and move the live lobster into the water head first.
5. Cook lobster until the shell starts to turn red. This should only take a couple minutes.
6. Remove from water and harvest the claw and tail meat. The claw meat will probably be very runny still, as this is not fully cooked. Chop all the meat into bite size chunks.
7. In a baking dish stir to combine the milk/cheese mixture, lobster meat, and cooked pasta.
8. Top the baking dish with the remaining cheddar cheese, then a layer of breadcrumbs.
9. Melt some butter in a pan and pour over the breadcrumbs to assist browning.
10. Bake at 425°F for 50-60 minutes or until the top is golden brown.

With lobster currently on the cheap (got mine for $8/lb) this orgy of decadence is a steal. Considering what you would pay in a restaurant, now’s a great time to try your hand at a gourmet homemade dish like this. Just get the ratios right on the ingredients.

Yeah, I know, I didn’t include ratios. I seriously recommend just using Google. I screwed up the cheese to pasta ratio on this one so bad I feel like a douche even calling it Mac and Cheese. It’s pasta with truffle cheese flavor and lobster chunks. Which is tasty. I’ll just have to pay more attention next time.

The truffle cheese idea was born out of a conversation with Chris. He recommended boschetto al tartufo and I brilliantly forgot to write this down, so I grabbed the first white truffle infused cheese I found. Even that took a few minutes given how stupidly large the selection at Whole Foods can be in the SF bay area. But whatever, it worked. I think if the cheese is truffled up and melts well, you’re set.

I enjoy creating mostly original recipes but sometimes you just have to throw down some basics and pump out a trusty good meal. Take a whole chicken, cook it in an oven with a time-tested herb combination and declare victory.

Because of the “trusty” factor I’ve heard variations on this dish described as The One Dish Any Kitchen-Stupid Guy Should Learn to Cook for a Woman to Impress and Woo Her. This take will certainly fit into that category. To be horribly stereotypical: Tender roasted herb chicken, vegetables, and the taste of champagne? That’s a four-pitch walk; take first base.

What I used

• Chicken, whole
• Rosemary, fresh, stems removed
• Thyme, fresh, stems removed
• Carrot, small diced
• Shallot, small diced
• Celery, small diced
• Champagne (or more accurately any “sparkling wine”)
• Extra Virgin Olive Oil
• Unsalted Butter
• All Purpose Flour

What I Did

1. Finely chop a bunch of the rosemary and thyme. (See picture above) Combine with olive oil and a liberal dose of salt to make a rub.
2. Take the whole chicken and spatchcock it. Yes, that’s a real word. It’s just a term for butterflying a whole chicken. There’s a great video on YouTube showing how to do this which I’ve embeded below. Save the chicken bones, especially that back bone, for future stock.
3. Place a layer of celery stalks on the bottom of a pyrex dish or baking pan and lay the chicken skin-side up on top.
4. Rub the herb mix all over the skin of the chicken. Move to a 450°F oven until internal temperature hits 170°F or ~50 minutes.
5. In a saucepan over medium heat add butter to melt. Sweat the shallot, celery, and carrot. (Make sure to add salt here)
6. Add flour and stir until the excess fat hydrates it and continue to cook for a couple minutes.
7. While stirring, add champagne and bring up to a boil. If the sauce seems too thick, add more champagne. Too thin? Let some of the liquid cook out of the uncovered saucepage.
8. Turn down to a simmer and leave for 30 minutes
9. Right before serving mount the sauce with a pad of butter and pour onto a plate. Top with finished chicken.

Spatchcocking is technique typically used for grilling chicken on a BBQ. By creating a flatter chicken we decrease cooking time and allow for higher heat applications. High heat equals crispy skin and as you might be able to tell from the photos, the chicken skin could be browner. It came out crispy and delicious but I think you could crank the oven to 500°F on this.

The celery lining the bottom of the baking dish is just an aromatic replacement for a baking rack. It keeps the chicken elevated above its own leaking juices so that the base doesn’t go for a swim and get soggy. And if you want you can eat them. Try doing that with a metal baking rack.*

Want some other simple roast chicken recipes?

• Roast Chicken for Julia @ Food Wishes
• Chicken, Three Ways @ Pastry Methods and Techniques
• Basil Garlic Roasted Chicken @ goodLife {eats}™

* For the love of God don’t actually try this. It takes hours and hours of braising to make one of these taste good.