Bring on November. I’m so ready. The holidays start on November 11th here in Germany and we are already looking forward to our Martin’s goose. The menus is always exactly the same: goose, red cabbage, potato dumplings, and chestnuts. It’s SO good.
But in the meantime, we have this week’s French Friday’s with Dorie recipe, Hurry up and Wait Roast Chicken. The “hurry up” seems to refer to the high oven temperature and the “wait” part to the fact that you have to let the chicken rest for 15 to 20 minutes after to comes out of the oven. Well, after reading that last part I just thought that there was no way my husband was going to be able to stand this recipe. I’m usually chasing him out of the kitchen so I can let the roast bird sit for 5 measly minutes, how the heck was I supposed to keep him away from it for 15 minutes?
My solution was to assign this week’s recipe to him and thereby make him responsible for following the instructions. I figured if Dorie told him what to do instead of me, we stood a better chance of surviving the week without incident:-)
Dorie introduces this recipe by pointing out that France is the land of pedigree chickens. So off we set to the market to see if we couldn’t find a well bred bird. Which of course led to the question, why do French chickens always come with their feet (or at least part of their feet) still on? My research is inconclusive, but yielded two interesting theories. Theory 1 is that it is proof of pedigree. Not knowing much about the difference in pedigrees, this doesn’t help me much. Theory 2 is that it is somehow a sign of freshness because the feet will change color as the bird ages. But again, since I have no idea which color to look for, this is also not much help. If you know the truth, please share.
So, we had a designated cook and a bird. I threw some veggies into the mix and into the oven it all went. And then back to give it a turn (thank goodness for silicone oven mitts). And then back to give it another turn. And then started the waiting.
In the end we survived the waiting and agreed that our chicken was very tasty. But all that running back and forth to the oven was not for me. I’m more of a Lazy Chicken kind of gal.