japchae
bossam
kimchi
potato banchan
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Pasta with shrimps, red pepper, olives, chili, onion, garlic and a sauce made from white wine, orange juice and orange zest
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Made a lazy version of Sunday gravy with pantry ingredients since I didn’t want to go out in the rain.
I poached Italian sausages and meatballs with a Costco jar of sauce. Gave the family a choice of meatball sandwiches or sausage & peppers sandwiches.
Not too shabby for a rainy day meal.
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You don’t have pasta in your pantry? Not that it was Sunday.
No one wanted pasta today.
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I feel hungary just looking at that!
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True Arctic Atlantic salmon from Bristol Farms. The label actually says True on it so it must be real. Roasted potatoes and garlic sautéed spinach.
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big, if true.
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Roasted a couple of chickens tonight on a bed of root veggies interspersed with slices of lemon.
Is there an amount of salt that I should rub in the cavity to impart more flavor into the breast meat? I do a mix of salt, pepper and olive oil and I throw a couple of tablespoons into the cavity with some aromatics and it doesn’t really do much in terms of added flavor.
I have been pouring in a couple of tablespoons on white wine lately and it has made the breast way more moist.
The chicken jus in the roasting pan is very delicious, and I dip the meat I pull off before serving with the vegetables and a side salad.
The carcasses are now in a stock pot for chicken stock.
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Leek Fritters from Ottolenghi with leeks, shallots, parsley, chili, flour, baking powder, cumin, cinnamon, turmeric, coriander, sugar, butter, egg, egg white, milk and a dipping sauce made from yoghurt, sour cream, parsley, cilantro, garlic, lemon juice and olive oil. Served with sautéed sugar snap peas with mustard and cumin seeds, parsley, lemon juice and zest and tarragon
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Do you dry brine the chicken ahead of time? Spatchcocked or whole?
I find dry brining at least a day ahead or more makes a big difference in both flavor and juiciness.
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I don’t brine the chickens before roasting.
I just roasted the suckers whole after rubbing it with my seasoned oil mixture.
Perhaps I should consider a brine now.
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It works for me.
We dry brine our weekly chicken (Spatchcocked). It works well, but honestly takes up a bunch of space in our fridge on the sheet pan (We leave it open air so the skin crisps up nice). It’s really great for when the chicken really matters (and you wanna steal some crispy wings) . If it’s chicken to then add in other things, then it’s negligible IMHO.
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Have you tried roasting a kosher chicken? the koshering process brines the chicken so it stays juicier overall as a byproduct (don’t add any additional salt before roasting or it will be too salty). TJs has them if you want to do a test run.
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This is a great tip! Thanks!
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Koshering vs dry-brining is a pretty different end product. Key is dry-brining whole overnight in the fridge (get a quarter sheet pan & a rack and the footprint is small)
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