Roast chicken. Maybe one of the more traditional dinners around the world. No matter where you go around the planet, you are bound to find a Rotisserie selling chicken. Can't think of any country or religion that has an issue with chicken. (Veganism, though a belief, is not a religion. I googled it.)
But when was it the last time you made it yourself? From scratch? I can say that unlike here in France where we make it very often, during the years in Vegas and Calgary we made chicken almost never at home.
Costco, Sobey's, Boston Market and many more vendors made it too easy really. And sadly, too cheap.
I have to stay on track here, otherwise I am going of on a tangent about true value of food. And I am not good at complaining, or sincere, since I really miss Costco. (not so much for the chicken though)
Anyway. The chicken we ate today came from the butcher around the corner, where I buy a lot of our meats now. By North American standards, this bird was very expensive. Not a 5.99 special, let me tell you. But when was it the last time you ate a chicken to the bone, gnawed around all sorts of weird pieces and enjoyed doing that? Not because it's expensive and you want to get your money's worth, but because it actually tasted really good, not just salty and there are no weird looking "extra bits" hanging around? You know, that yellowish gelatin kind of textured end at the bone?
Needless to say and almost like a stew, roast chicken is a very easy and forgiving meal to make. Whatever you feel like flavoring the bird with, just stuff it up it's rear end. Lemon pepper? If it fits. Garlic paprika? Why not all of them and make it a bunch of flavors that during the hour and some of roasting will make your home made chicken dinner much better than any store bought ever can taste.
If you miss the salty brine they use at Costco, no worries. Just dip in salt while you eat it. With a side of Lipitor maybe.
And the rest of the meat if you are a smaller house hold? Perfect, just perfect for chicken fried rice.
PERFECT WITH A LITTLE SALAD ON THE SIDE
NUMBERED? WHAT ? WHY?
DOES NOT NEED MUCH FOR FLAVOR
READY TO ROAST
THIS BIRD TOOK 75MINUTES @ 175C
WHERE THE FLAVOR COMES FROM
FEEDS THREE, TWO MEALS