So I bought a whole chicken. Perhaps an act of culinary hubris. But I had just had a conversation with my vegetarian friend about "responsible meat-consumption" and really buying whole chicken is the only sorta-kinda-maybe affordable option for happy animal meat.
When I got home I mildly regretted it. A little bit because it was slightly more expensive than my usual super cheap bulk-bought chicken thighs and who knows what "free-range" on the package really means, but mostly because I've never actually cooked a whole bird before. So I asked
Alton Brown.
Apparently, feeding my family is a gruesome business.
I cut out the poor fowl's spine.
Ripped out her keel bone, and splayed her open.
Then to add insult to injury I loosened the skin and put in a mix of orange zest (because I didn't have lemons), garlic, and cracked pepper.
I then placed the chicken under a red-hot broiler until its skin turned mahogany, flipped her over and roasted her innards (about half-hour total).
The end result was beautiful, juicy, and tasty.... and the breasts were underdone. So I put those in the microwave to finish cooking--just keepin it real.
The leftovers made a rocking addition to salad.
Bottom-line, one, it's a little persnickety and while delicious not fantastically so. Two, it's like four times the amount of meat per person than I'm used to eating--maybe defeating the purpose of happy meat...
But, now I can try my hand at making chicken stock, and it really was much than normal chicken breast which is usually dry and gross (maybe that's just me).
What's the most ambitious meal you've ever served? Most labor-intensive?
And how did it turn out?