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Laurie Colwin's Roast Chicken



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 "No one who cooks, cooks alone. Even at her most solitary, a cook in the
kitchen is surrounded by generations of cooks past, the advice and menus
of cooks present, the wisdom of cookbook writers."

~ Laurie Colwin

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Laurie Colwin's Roast Chicken

Gourmet Archives

For those of you unfamiliar with the writings of Laurie Colwin, this
introduction is sure to be a special treat. Those of you who have come to
love her work as I do, will no doubt be delighted to become reacquainted
with a typically chatty "Laurie recipe". Laurie left us all too soon, but
how very fortunate we are to be able to continue to enjoy the wonderful
legacy she left us.
Much of Laurie's food writing was published in Gourmet magazine. If
you were not able to read it in the pages of that marvelous and legendary
 publication, I'm delighted to say that it's available in two excellent
Home Cooking: A Writer in the Kitchenicon and
More Home Cooking: A Writer Returns to the Kitchen,
published by HarperCollins/HarperPerennial. (MG)

1. Peel and cut up 4 potatoes and 4 carrots along with a couple of
and put them in a skillet. Sauté the vegetables in a little
butter until onions are golden, season them with salt and pepper
and crumble in some thyme or rosemary. Tip the vegetables into
a large roasting pan. Add a coffee cupful of water to the skillet and
boil it while scraping up the bits. Pour this over the vegetables.
2. Pat the chicken (a 3- to 3 1/2-lb. bird is a good size) with paper
towels. Stuff it with a couple of cloves of garlic and half a
. Or, if you feel like it, you can dice up enough good
whole wheat bread to make about 12 cups,
toss it with 1/4
pound fresh porcini mushrooms
that have been chopped and
cooked for a few minutes in a little butter and salt and pepper
and broth to moisten the bread ...and end up with a stuffing that
is both down-home and upscale at the same time. Then dust the
chicken with paprika (gives skin a lovely deep color and the
merest hint of smokiness), and salt and pepper. Next set the
chicken in the midst of the vegetables like an ocean liner among
tugs. Roast the chicken and vegetables in a 300-degree F. oven.
The trick to roasting chicken is to baste every 15 minutes. This
is a boring chore but worth the effort. I often like to squeeze half
a lemon over my chicken toward the end and I roast the bird at
least 2 hours and as long as 3. When the leg bone wiggles and
skin is the color of teak, it's time to eat.

Featured Archive Recipes:
Roast Chicken with Garlic and Lemon
Roast Chicken with Root Vegetables
Roast Chicken with Rosemary and Garlic
More from Laurie Colwin:
Gingerbread, How to Make
Oatmeal Bread
Parmesan Sesame Biscuits

Red Peppers

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