{"id":578,"date":"2012-03-22T20:22:48","date_gmt":"2012-03-23T00:22:48","guid":{"rendered":"http:\/\/www.eatcooklive.com\/?p=578"},"modified":"2012-03-22T20:22:48","modified_gmt":"2012-03-23T00:22:48","slug":"weekday-roast-chicken","status":"publish","type":"post","link":"https:\/\/www.eatcooklive.com\/?p=578","title":{"rendered":"Weekday Roast Chicken"},"content":{"rendered":"

\"\"<\/a>Yesterday evening, with my TPS reports completed (correct covers and all), I left the office at a reasonable hour with\u00c2\u00a0embryonic\u00c2\u00a0cooking ideas in my head. \u00c2\u00a0As I got to the store, I still had no solid idea of the menu. \u00c2\u00a0But I had time to wander the\u00c2\u00a0aisles and ponder fish vs\u00c2\u00a0poultry, grilling vs the oven, salad vs pasta… In the end I decide to make-up a new chicken recipe.<\/p>\n

Union Market<\/a> has a hot pepper jelly that has been taunting me for months. \u00c2\u00a0As my mind settled on roasting a chicken, I knew I had to make use of this jelly. \u00c2\u00a0But what else… \u00c2\u00a0then the universal truth came to me: bacon makes everything better (and perhaps thinking back to Meg’s butterfly chicken<\/a>). \u00c2\u00a0And Union Market just happens to have some pretty fine looking bacon. \u00c2\u00a0Some carrots, celery, onions, and potatoes fell into my basket for side dishes. \u00c2\u00a0Finally, I grabbed a thing of cilantro to top everything off.<\/p>\n

Now this dish takes a bit of time, but almost all of that is passively letting everything cook. \u00c2\u00a0You need about 20 minutes of prep. \u00c2\u00a0I put the chicken in a dutch over, peeled and chopped the veggies and put them in along with the potatoes. \u00c2\u00a0Next I took my pound of bacon, gave it a fine chop, and mixed it in a bowl with maybe a half cup of the hot pepper jam. \u00c2\u00a0About a third of the bacon pepper jam went into the bird’s cavity, about third under the skin, and about a third on the top-side skin. \u00c2\u00a0For good measure, any extra little bacon pieces on the cutting board were put on the potatoes.<\/p>\n

With the lid on, and the oven at 375, I just let everything cook for maybe a bit more than 90 minutes–after about 30 the smells of onions, chicken, and bacon were wafting through the\u00c2\u00a0apartment. \u00c2\u00a0I took the lid of for the last 15 or so minutes, as I made some\u00c2\u00a0quinoa<\/a>,\u00c2\u00a0just to help the onions brown a bit; because of the sugars in the jelly, the chicken was already there.<\/p>\n

And how did this\u00c2\u00a0improvised concoction turn out? \u00c2\u00a0Well, between Nick, Fayaz, and I, we took down almost the whole bird and all the veggies. \u00c2\u00a0There was a little sweet and heat from pepper jelly and bacon added all the savory you could hope for. \u00c2\u00a0I realized, after it was in the oven, that I had forgotten to add garlic. \u00c2\u00a0But, I think this error might have been for the best. \u00c2\u00a0[You can pick your jaw up off the floor.] \u00c2\u00a0There was plenty of flavor that worked well together. \u00c2\u00a0I feel that the garlic might have just gotten in the way. \u00c2\u00a0If I were going to add something else, it would be more heat, probably by adding diced hot pepper to the bacon jelly mix.<\/p>\n

More than just the food, it was nice to sit down \u00c2\u00a0at a table mid-week with my roommates and chat–much better than the usual take-out in front of the TV with the work laptop going.<\/p>\n","protected":false},"excerpt":{"rendered":"

Yesterday evening, with my TPS reports completed (correct covers and all), I left the office at a reasonable hour with\u00c2\u00a0embryonic\u00c2\u00a0cooking ideas in my head. \u00c2\u00a0As I got to the store, I still had no solid idea of the menu. \u00c2\u00a0But I had time to wander the\u00c2\u00a0aisles and ponder fish vs\u00c2\u00a0poultry, grilling vs the oven, salad […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[34,50],"class_list":["post-578","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-bacon","tag-chicken"],"_links":{"self":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/578","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=578"}],"version-history":[{"count":0,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/578\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=578"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=578"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=578"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}