The Newbie Cook
- 16,580 forkfuls since 16.Oct.10
Making everything for the first time
First, let me apologize about the photos. My dSLR’s battery ran out of energy and I left the charger in Apartment #1. Of course, I was crushed when I saw the little flashing red light. I had to take pictures using my cellphone and if you’re used to clear, bright photos, cellphones will always let you down. It’s a good thing that my luck held when it came to dinner because the chicken didn’t fail me.
Or rather, Smitten Kitchen’s Zuni Cafe Chicken didn’t fail me. I just love this woman and her recipes. My mother was also on Skype and shared the useful trick about covering the chicken. She said that this will allow the chicken to cook fully without drying. I had to use dried herbs since I stopped buying them fresh for the time being. Whenever I buy fresh ones I never get to use them all and find it painful to throw a big bunch of parsley or thyme away. Good thing rosemary keeps its flavor even when dried.
I had to cook dinner for nine women and decided to serve the chickens whole in the same pan where I baked them. And because I made orange chocolate cake for dessert, I had so much orange juice that I didn’t want to waste so I just made easy soy-orange sauce based on a recipe I found on Cooks.
Okay, I’ll start yapping and just give you the recipe. 🙂
SIMPLE ROAST CHICKEN
Adapted from Smitten Kitchen
1 chicken (1.2-1.4 kg)
1 teaspoon cracked black pepper
3/4 teaspoon salt + more for exfoliating
1 teaspoon dried rosemary
(1-3 days before)
(The day you cook it)
SOY ORANGE SAUCE
Adapted from Cooks
3/4 cups fresh squeezed orange juice
4 teaspoons soy sauce
4 teaspoons canola oil
4 teaspoons cornstarch
3 teaspoons water
2 teaspoons sugar