First off, thanks to Shannon and Dave for the hospitality and encouragement. I’ll tell you a little about myself before I share a simple recipe that everyone should know.
My name is Ryan and I am a food nerd (“Hi, Ryan” they respond at our meetings). Some might consider me as a foodie, but I personally dislike the term because of its snobby connotation. Whatever you call me, I do think and read about food A LOT. I watch food-centric TV, I read mammoth cooking tomes, and I frequent food blogs regularly. In the past year I’ve listened to nearly 100 hours of cooking related podcasts. But most importantly though, I cook. I cook virtually every dinner (aside from take-out) that my family consumes. For me, there is no better hobby than cooking. It’s a hobby that you can share with others. It’s a hobby that nearly everyone likes to talk about. Cooking is what makes us human.
1 Whole Fryer Chicken (3 – 4 lbs.)
Assorted Root vegetables (Example: 1 onion, 3-4 small turnips)
Salt (preferably Kosher)
Pepper (freshly ground)
Heat oven to 450F with rack in the middle position
Cut up vegetables to the size of golf balls
Place veggies in an oven safe pan (I like a 12in cast iron skillet)
Pat chicken dry (inside and out) with paper towels (The drier the skin the crispier it will get)
Aggressively salt and pepper the bird (inside and out)
Place whole bird directly on top of the veggies
Place all into oven and cook for an hour
Remove from oven and let chicken rest for 10-15 min
Carve and serve with the vegetables
If you aren’t much of a cook yet, just follow the above instructions. If you want to improve from there, here are a few notes to boost quality:
But in a cool way that doesn’t sound cliché or hammy. Maybe I’ll think of something for next time. Until then, cook like your next meal depends on it…
Dinner & a Movie
Bringing you food and drinks so that you can make movie night that much more delicious.
"Food is essential for life; therefore make it good"
Shannon does it Julie & Julia style as she cooks through a cookbook and shares thoughts and recipes along the way.