Every food blogger will tell you: recipes get you readers. The web may be bursting at the seams with 1001 recipes for beef stew, spaghetti bolognese and meatloaf, share your family recipe for roast chicken and your viewing stats will go through the roof.
Which brings me to….my roast chicken recipe with lemon and tarragon. Chefs say you can judge a cook by his or her roast chicken. This recipe makes me stand proud. I make it about once a month, if not more. My two men, who are not too crazy about chicken, make an exception for this one. (You know that mad dash to the supermarket, on a crazy Tuesday night, to buy a rotisserie chicken for a quickie dinner? Does not work in this abode…)
What makes my chicken so popular with the boys? Butter, she says without guilt. I mash it with a fork, add lemon zest and fresh tarragon, then slide all under the bird’s skin. It makes for the most tender, flavourful breast meat you’ve ever tasted. Is it healthy? Probably not, though most of the fat ends up at the bottom of the pan. Is it good? What, did you doubt it?
Surely you were not expecting food porn, with a camera-ready chicken in its serving platter, surrounded by parsley, its legs neatly tied, maybe even crowned with little paper crowns? Don’t know when I’ll ever have the time, okay, the patience, for food staging. So here’s the bird, legs in the air, in my mother’s old rotisserie pan. Maybe our Sundays are not so different from yours?