So…I see I’ve caught your attention.
Usually the thought of sex and chicken don’t reside in the same sentence…or (dare I say) hand in hand? But let’s pick at the bone a little bit here.
Chicken can have a very piecemeal adeptness to being delicious. And when chicken is bad (or even sub-par) it is not fulfilling its flighty destiny to make you (the hopefowl consumer) happy. (see what I did there?)
Sex is an entirely different topic altogether, except for that little societal notion that has blossomed into what we know as modern day pop culture – and it sells.
Sex sells.
We all know that…and do you know what else sells? Sex chicken.
Just the name of it invited your attention. And see, chicken that looks like this should be criminal. But chicken that tastes like this – well, that my fare weather friend, is up to you.
Feeds 4-5; Takes about 2 hours
Ingredients:
- 1 4-6 lb roasting chicken, rinsed and patted dry
- 1 small fennel bulb, cut into large wedges, fibrous parts removed
- 2-3 small red onions, cut into quarters, skins removed
- 3 slices of 1/2inch thick pancetta, diced into cubes
- 2 celery stalks, cut into 3rds
- 2 sprigs rosemary
- 1 lemon, cut in half
- 6 slices of good sourdough (I used a baguette)
- 1/2 cup Chicken Stock (here’s my recipe for homemade), and another half cup on reserve
- Garlic powder
- Salt (Maldon flakes), black pepper, EVOO or butter or truffle butter (your choice on the fat, I used greek olive oil)
Tools:
- Large cast iron skillet (if you don’t have – go buy one – making this in a nonstick pan is sacrilegious)
- Paper towel, to pat dry chicken
- Twine to truss the legs, optional
- Spoon for tasting, not optional
Method:
Heat oven to 400 degrees.
Place veggies and pancetta in an olive oil lined cast iron skillet and season very lightly with salt (pancetta is super salty) and liberally with garlic powder and black pepper. Toss.
Next, rinse your bird and make sure there is nothing in the cavity. Remove any plastic pieces or giblets also. (I may or may not have made this mistake at a certain holiday dinner, and then we had to order enchiladas..)
Pat the chicken dry with paper towel.
Make sure to season the cavity very well with salt, garlic powder and pepper. Place lemons & rosemary sprigs in cavity too. Graciously douse the top of the bird with olive oil (or fat of your choice) and Maldon sea salt and pepper.
Place the chicken over the vegetable bed. Snuggle baguette slices into veggies and underneath chicken. Add 1/2 cup chicken stock to vegetable/bread mixture to keep moist.
Place cast iron pan in oven and roast approximately 1hr and 15 minutes, turning skillet every 20 minutes for equal browning.
If you notice the bread/veggies getting dry, mix them up and add extra chicken stock.
Remove once the thickest part of the bird registers 160 degrees. Let rest for 20 min under loosely tented foil.
I don’t think I need to tell you what to do next.
Tips:
- Get yourself a reliable meat thermometer.
- Don’t over cook chicken – that’s not sex chicken.
- Also don’t undercook chicken. That’s disgusting.
- If you remove the chicken once it registers 160 degrees and let it sit for 15-20 min under tented foil, it will continue to cook. Check the thickest part again once rested and it should be 165 degrees.
Give it a try. Or don’t. But you might be missing the best sex of your life.
Need more sexy invigoration and inspiration? Let’s make:
- My First Valentines Pot Pie
- Sweet Onion, Gruyere and Bacon Quiche
- Tagliatelle with Sun Dried Tomato Pesto, Hazelnuts and Burrata
- Japanese Yam and Carrot Gnocchi
- Fried Chicken Sandwiches with Heirloom Carrot Slaw
- Butternut Squash Bisque with Pistachios and Lemon Crema
