![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
theweaselkingMmmm, food.
![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
aor's patented "America In A Pan" roast chicken, steamed artichokes with lemon and butter, steamed asparagus.
In reverse order of complexity:
Asparagus: Trim ends. Toss in steamer for five minutes. Salt, serve.
Artichokes: Trim stem to the end of the leaf cluster, put in steamer stem-down on a bed of sliced lemon. Steam 40 minutes. Serve with a dish of melted butter (splash of lemon juice optional) and a large bowl to toss leaves into.
Chicken: Stick HUGE FUCKING CHICKEN OF DEATH (seriously, the thing was 2kg! It was all they had! I will have leftovers) in a pan. Shove a quarter of a lemon (the leftovers from the artichokes) up it's ass, then fill remaining cavity with coarsely-chopped onion. Rub chicken with lots of salt, a little pepper, and a little garlic powder. Bake at 450 degrees for 55 minutes, remove from oven. If the juices aren't clear (check the pan, then test by shoving a knife into the hip joint and seeing what colour runs out) stick it back in and bake for 10 more minutes. Let stand 10 minutes, carve, serve.
Total effort required: 5 minutes of slicing and dicing artichoke, lemon, asparagus, and onion. 5 minutes, total, of working with the chicken - stuffing, rubbing, testing, carving.
Results: Perfectly tasty crisp artichokes and asparagus with a hint of lemon, tasty moist hint-of-lemon-and-onion chicken with crispy, salted skin.
Verdict: NOM.
Good cooking is *easy*, yo.
aor's patented "America In A Pan" roast chicken, steamed artichokes with lemon and butter, steamed asparagus.In reverse order of complexity:
Asparagus: Trim ends. Toss in steamer for five minutes. Salt, serve.
Artichokes: Trim stem to the end of the leaf cluster, put in steamer stem-down on a bed of sliced lemon. Steam 40 minutes. Serve with a dish of melted butter (splash of lemon juice optional) and a large bowl to toss leaves into.
Chicken: Stick HUGE FUCKING CHICKEN OF DEATH (seriously, the thing was 2kg! It was all they had! I will have leftovers) in a pan. Shove a quarter of a lemon (the leftovers from the artichokes) up it's ass, then fill remaining cavity with coarsely-chopped onion. Rub chicken with lots of salt, a little pepper, and a little garlic powder. Bake at 450 degrees for 55 minutes, remove from oven. If the juices aren't clear (check the pan, then test by shoving a knife into the hip joint and seeing what colour runs out) stick it back in and bake for 10 more minutes. Let stand 10 minutes, carve, serve.
Total effort required: 5 minutes of slicing and dicing artichoke, lemon, asparagus, and onion. 5 minutes, total, of working with the chicken - stuffing, rubbing, testing, carving.
Results: Perfectly tasty crisp artichokes and asparagus with a hint of lemon, tasty moist hint-of-lemon-and-onion chicken with crispy, salted skin.
Verdict: NOM.
Good cooking is *easy*, yo.