Wednesday, February 2, 2011

Book Report: A Bird in the Oven and Then Some

Red Quinoa, Roast Chicken Salad with Tart Apple & Fresh Basil
Most of the time when I pick up (or buy) a cookbook, I'm lucky if there are a handful of recipes that I'd actually try, so if I find one that page after page I am thinking 'Yes!', 'mmmmm', 'wish I was eating that right now', well I am pretty much resigned to adding it to my collection.

I did manage to restrain myself from buying it at retail, and instead used my accumulated Amazon points to purchase A Bird in the Oven and Then Some: 20 Ways to Roast the Perfect Chicken Plus 80 Delectable Recipes, but I didn't get as good a price as you will with this link.  (I also like that it has the "Look Inside" feature - perfect for arm chair shopping).

In preparation for another Brunty Farms CSA season, which includes 22 chickens,  I am looking for a little inspiration.  Most of the time I just brine and roast them, simply seasoned.  The first chapter has 20 different variations on the roasting theme, including Roast Chicken with Green Olives, Fennel Seeds, and Thyme, and Sweet and Spicy Korean Roast "BBQ" chicken. Doesn't Roast Chicken with Basil, Scallion, Lemon Butter and Potatoes sound good?

The next chapter features side dishes ranging from Olive Oil Mashed Potatoes with Coarse Pepper and Wispy Scallions, Roasted Cauliflower with Dry-Cured Black Olives and Parsley Leaves, to Farro with Spicy Sun-Dried Tomatoes and Feta Cheese. Yum!

The next two chapters help smaller families and singles use the inevitable leftovers from a roast chicken, or larger families use up a second chicken (it's just as easy to roast two as one).  One features salads, such as the Red Quinoa Salad with Roast Chicken, Tart Apple, Ground Pepper and Fresh Basil, pictured above, that I made today for lunch, and other delicious sounding versions including Roast Chicken Salad with Smoked Paprika Mayo, Serrano Ham, and Olives.

Not in a salad mood?  How about soup?  Maybe with Roast Chicken, Wheat Berries, Parsnips, and Kale or Thai Coconut Soup with Roast Chicken?

Pasta and Rice Dishes also merit a chapter.  I can't wait to try Perciatelli with Shredded Roast Chicken, Sweet Onions and Pancetta and Farroto with Roast Chicken and Herbs.

The final chapter is Brunch, Lunch and Dinner ideas.  How about Roasted Cherry Tomato, Chicken, Chevre and Ciabatta Breakfast Sandwich?  Or Roast Chicken and Fresh Herb Summer Rolls?

I think you get a lot of bang for your buck on this one. 

1 comment:

  1. Thanks Tami, I'm looking forward to getting this book. I know it will provide lots of interesting ways to use the local chickens I'll be getting.

    ReplyDelete

What Do You Think? Comments welcome, but Spam & Self Promoting ones will not be approved.