Chicken Without A Recipe
People with chronic health problems spend a lot of time at doctor’s offices. There is a misconception that we of the poor health enjoy this. We do not. Countless hours are forever lost at doctor’s offices, tumbled deep into a pit called “waiting.” In the case of incurable disease, one rarely emerges from these visits vastly improved in mind or body. Usually the opposite.
(Quick disclaimer: Obviously my physician isn’t to blame for my health. And I am grateful to have health insurance.)
What does this have to do with Chicken Without A Recipe?
My appointment was at 2:30, ensuring I’d arrive home at dinnertime. (Yes, it really takes that long.) John would need his hour in the standing frame, a contraption that does exactly what it says, literally standing him up. We’d both be exhausted.
All to say cooking ahead was a wise idea. At 8am, as John showered, I opened the fridge, pulling out half a defrosted chicken, then rummaged through the vegetable bin. Before sliding the result into a 325 degree oven, I snapped a quick photograph. Even dusted with paprika, raw chicken isn’t beauteous.
The idea behind chicken without a recipe is cooking with what’s at hand: those vegetables that need using up or otherwise call to you. This isn’t about nervously checking a recipe or measuring out each ingredient. Many people are terrified of cooking without recipes. Try not to be. We’re not sorting out the Greek economic situation here. We’re making dinner.
In terms of half-chickens, while a whole roasted chicken is a wonderful thing, it’s a bit too much of a wonderful thing for two. A half-chicken is perfectly sized. Sharing the breast and leg, our only quibble is over the wing, which gets carefully divided.
Obviously markets aren’t in the business of selling half-chickens. It was years before I understood whole chickens are the most economical purchase. (Math is not my best subject*.) Not only that, a whole chicken gives you all those terrific parts: the neck, wingtips, giblets, back, carcass.
*An understatement.
Don’t be afraid to cook chicken. Or anything else.
Chicken Without A Recipe
Half a chicken, bone in.
1 zucchini, washed, chunked
2 heirloom tomatoes, chunked
half a shallot, peeled
6 large garlic cloves, peeled, left whole
salt, pepper, paprika, a smatter of red pepper flakes
olive oil, vermouth, chicken broth
Preheat the oven to 325 degrees F
Slice or chop the vegetables to your liking; they can be big chunks or small pieces. My zucchini was organic, so I didn’t peel it. Nor did I peel or seed the tomatoes. I peeled and quartered the shallot, and peeled the garlic cloves but left them whole.
Add the salt, pepper, paprika, and red pepper flakes, which are there for flavor, not intense heat.
The oil and vermouth are meant to keep the chicken from drying out. The broth will add flavor.
Put everything in a baking dish that will hold ingredients comfortably. Bone-in chicken needs about 90 minutes of cooking time. Check to ensure top isn’t burning; if it is, cover with lid or foil.
Boneless chicken cooks quickly, in about 30-45 minutes.
Chicken is done when there is no pink at bone and juices run clear.
Either eat immediately or allow to cool about 45 minutes before refrigerating, covered, and eating upon return from wherever the day takes you.
Notes:
The above reflects last Wednesday’s vegetable bin at the IK.
Use whatever is in your crisper. At this time of year, tomatoes, peppers, zucchini, and garlic are all good. Other choices: carrots, potatoes, onions, and root vegetables. Radishes are delicious roasted. Onions, scallions, and shallots. Leeks. Does anything smell nicer than leeks?
About the liquid component: you can use all Vermouth or white wine, eliminate the alcohol and use broth, use vegetable broth, even use water.
Atop a bed of Lundberg Basmati Rice, this is hard to beat.
As I was taking the chicken from the oven, the phone rang. The doctor was ill. My appointment was cancelled.
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