I invented ‘It’s a good thing’ before you were even born.
RES ~ Really?
Garlic-Butter Rubbed Chicken with Roasted Oranges and Red Onions
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What a time of it I had with an otherwise simple recipe. The oven temperature was way too high and trust me I watched that bird, turned it/covered it, basted it and yes ultimately ate it. Recipe tried, babysat it next time I’ll do it my way…
The recipe looked fine for all intents and purposes, prep work easy with clear and “precise” MS roasting instructions, however a small 3-1/2 pound chicken in a 450° oven was destined for adjustments in time, temperature, and technique. Prep work was easy and I immediately began doubting the oven temperature and I also ended up adding some white wine to the bottom of the pan once I saw that things were not going to be lovely in the orange and onion department without additional liquid and I was certain that I would have very little pan juice to serve to say nothing of the fact that there was not enough already accumulated to baste the bird. So keep some wine, broth or water nearby and do check the chicken often during the roasting period.
Of course I mentally allowed for convection roasting changes in time and temperature, but the fact was that the chicken almost burned in the first few minutes and I had to cover the top of it with a piece of foil, no problem as it continued to roast and I rotated the pan several times (just habit) close to finishing time I pulled off the foil to finish and the entire bird with the exception of a dark patch was that soggy mushy skin without even a “tan” so I pulled it out and flipped the bird and turned the broiler on low broil to even things out a bit. It worked to some degree, allow for 5- 10 minutes resting time before carving.
The corn pudding on the other hand was fabulousoo. “Jamestown Corn Pudding” and it was all I could do to not finish off the whole dish. Perfect!
August 26, 2009 Adapted from NY Times
James River Corn Pudding
Adapted from “A Love Affair with Southern Cooking” by Jean Anderson
Time: About 50 to 60 minutes
2 tablespoons butter, more for buttering casserole
2 large eggs, beaten until frothy
2 tablespoons all-purpose flour
2 cups milk
2 cups fresh whole-kernel corn (4 small to medium ears). Some of last summer’s bounty white and yellow corn from the freezer thawed and drained of excess water if any.
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper.
1. Preheat oven to 400°. Butter a 1 1/2 quart casserole and set aside. Place a kettle of water over high heat to bring to a boil. Place beaten eggs in a bowl and set aside.
2. In a medium saucepan over medium heat, melt 2 tablespoons butter and whisk in flour until smooth. Add milk and whisk constantly until thickened, about 5 minutes. While whisking vigorously, slowly add about 1 cup hot milk mixture into eggs. Return saucepan to medium-low heat, and whisk egg mixture back into remaining milk mixture. Stir 1 minute (do not boil), then remove from heat and add corn, salt and pepper.
3. Pour corn mixture into casserole, and set in a shallow baking pan. Pour boiling water into pan to come halfway up sides of casserole. Bake until set like custard, 25 to 40 minutes depending on shape and depth of casserole. Cool for 10 minutes, and then serve.
Yield: 6 to 8 servings.