Chinese White Cut Chicken &
Classic Roast Chicken

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            FOOD FUNNY
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Here's a not-so-true but still funny one from Anna Welander:
I put some turnip, his least-favorite
vegetable, on my eleven-year- old son's dinner plate and instructed him
to eat everything. He cleaned his plate, except for the turnip. I
pointed out to him that if he'd eaten it earlier, he wouldn't have been
left with its taste in his mouth at the end of the meal. Thoughtfully,
he replied, "I guess I was just trying to delay the inedible."

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            TODAY'S RECIPES
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This classic Chinese dish is traditionally served at the New Year
and other festive occasions. I have included a recipe for a ginger
and scallion dipping sauce, but you can serve it with plain soy
sauce to make this dish even easier than it already is.

Chinese White Cut Chicken (Bock Chit Gai)

For the chicken:
8 cups (2 L) water
6 scallions (spring onion), green and white parts, coarsely chopped
A 1-inch (2.5 cm) piece of fresh ginger, thinly sliced
2 whole star anise
2 Tbs (30 ml) sugar or honey
2 Tbs (30 ml) salt
1 whole chicken, 2-3 lbs (900-1350 g)

For the dipping sauce:
1 Tbs (15 ml) finely chopped fresh ginger
2 scallions (spring onions), green and white parts, finely chopped
1 tsp (5 ml) salt, or to taste
1/4 cup (60 ml) peanut or other flavorless oil

Combine all the ingredients except the chicken in a large pot and
bring to a boil over high heat. Carefully add the chicken to the pot
and return to a boil. Reduce the heat and simmer covered for 20
minutes. Remove from the heat and let the chicken sit in the hot
liquid for 10 to 15 minutes. Remove the chicken from the pot (the
liquid can be strained and used for chicken stock) and cool to room
temperature before cutting into serving pieces. To make the sauce,
combine the ginger, scallions, and salt in a small pot or heatproof
bowl. Heat the oil in a small skillet over high heat until it begins to
smoke and pour it over the ginger mixture. Cool to room temperature
before serving. Serve the chicken chilled or at room temperature,
and the sauce at room temperature. Serves 4 to 6.

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There are countless classic French methods
for roasting a chicken, each fussier than the one before it, but this
simple and very effective recipe will deliver excellent results every
time if you follow it closely. Be sure to buy the best free-range or
kosher chicken you can find, and use real butter for the best results.

Classic Roast Chicken

A 3-4 lb (1.35-1.8 Kg) chicken
3 Tbs (45 ml) butter or olive oil
Salt and freshly ground pepper to taste

Place a heavy cast iron skillet in the oven
while it preheats to 450F (230C). Rub the chicken with the butter,
including under the skin of the breast, and season generously inside
and out with salt and pepper. Place the chicken in the skillet, breast
side up, and roast undisturbed until an instant-read thermometer reads
155F (68C) when inserted in the thigh, 30 to 40 minutes. Remove from
the oven and let rest for 5 to 10 minutes before carving. Serves 4 to 6.
Received on Mon Jun 4 07:42:02 2007