quick knits and chicken

The knitting has slowed a bit since we moved but it has not stopped. I am making good progress on the Leaving sweater’s front but I have a hole in my knitted garments that needs to be filled especially if the weather is going to be warming up a bit but not enough. I have decided to cast on a pair of fingerless mittens for those days where it is too warm for mittens but too cold to go without anything on the hands. It is the Dashing pattern and it is made with aran weight wool which means for a pretty quick knit. Perfect for a “I want to finish something quickly” mood.

Last night I decided to experiment with a new recipe from Cooks Illustrated for Peruvian Garlic-Lime Roast chicken. It turned out delicious. The skin was crispy and the meat including the chicken breasts were juicy and flavourful (the marinade is also rubbed onto under the skin of the chicken). The recipe recommends a vertical roaster (which I don’t have and have no intention of running out to buy) but the thing I am starting to like about Cooks Illustrated is they will usually give you a an alternative that you are likely to have in the kitchen. In this case it was a tall boy can of beer half empty.

The key to juicy meat and crispy skin is cooking it at two different temperatures (it’s what Cooks Illustrated told me and now that I’ve done it I believe it). The first bake is at 325F for almost an hour. You then take the chicken out of the oven and crank it up to 500F. Once the oven has finished pre-heating add a little water to your baking dish so the drippings don’t smoke and put it back in for about 20 minutes. Sean and I agree that this is going to become a popular favourite as it has a lot of flavour and a nice spicy kick! 

Today we are making some ciabatta as we are going to get back into making bread once a week (and by we I mean I will make it and Sean will eat a good portion of it). Hopefully I will remember to take a picture. I will leave you with picture of some lovely tulips Sean brought home his week.


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