Tuesday, January 26, 2010
Clay Pot Chicken
On Saturday, I went down to San Carlos to help my dear friend Becka (and her husband and daughter) prepare for their soon-to-be-born baby (less than three weeks! ack!). We took down and organized their Christmas decorations (plastic storage bins! hooray!), donated a giant pile of miscellaneous items (books! clothes! no longer in the backyard under a tarp!), and sorted through baby clothes (0-3 month onesies! teeny little booties!). Oh, and we ate. Going to their house always means good food, and this weekend was no exception. We snacked on smoked salmon while preparing a whole roasted chicken in a clay pot (my first time doing this). When dinnertime arrived, we also had king crab legs (because, why not, right?) and a salad with sautéed leeks (I think - I didn't make 'em, but they were green and caramelized and good). The crab legs were slightly frozen in places, but man were they good...even though I may have cut my finger trying to break open a sharp claw.
Anyway, back to the chicken (pictured pre-oven here). I'd never heard of this Clay Pot Chicken thing, but apparently the clay pot keeps in the moisture in a special way. I had never roasted a whole chicken on my own before at all...so I can't say whether or not it is better than any old roasting pan, but Becka assures me that it is. And this chicken was so moist and delicious that I'm going to take her word on it.
We laid Señorita Chickeña on a comfy bed of onions, carrots and potatoes, stuffed some lemon (and onion, carrot and potato and herbs) in her crevasse (sorry, Chickeña), and slid some butter and lemons under her skin (oh, Chickeña, you buttery belle). We added some lemon slices to her knees, and a little pat of butter...down there...just for a little extra sump'n sump'n (is that how you spell the abbreviation of "something something"? Why does that even exist?). Or maybe we did it to protect her modesty. She's a modest little chicken, our Señorita Chickeña. But boy was she delicious after an hour and a half in the oven! Thank you for feeding us with your yummy, buttery goodness.
And yes, I know it should probably be Chiqueña, but I liked it better this way. And it's not like Chiqueña is any more right. I think.