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“It is much more important to know what sort of a patient has a disease than what sort of a disease a patient has.” - Sir William Osler






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    Tuesday, February 02, 2021
     

    "What's For Dinner?"


    As the chief cook and bottle washer for my parents and aunt I am constantly trying to figure out what to cook for dinner that they might like. I have limitations placed on me: my aunt can't tolerate garlic, my father hates vegetables, no one likes spicy food. I've been doing this for about a week and am perilously close to running out of options. Trying to feed people nourishing food on a nightly basis is not the easiest thing to do.

    Dinner last night was a success: everyone loved it. Also it was easy in that most of the preparation was done the night before.  It was roast chicken, but the ingredients and technique were specific: Mimi's Sticky Chicken. Check out the recipe. I can recommend it highly. I applied the spice rub the night before, leaving out the garlic powder and cayenne in deference to people's tastes, and chucked it in the oven the following afternoon. The chicken roasts at 250 degrees for five hours. Yes, that is correct - though I confess that I got nervous and turned it up to 275 for the final hour. It was moist, tender and delicious. 

    If you search for "sticky chicken" you will find several quite different recipes, so I appended a link above. We will definitely be making this again. I served it with sauteed spinach, which my father didn't eat; but then, you can't have everything.

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    1 comments

    1 Comments:

    Sounds good - I’ve done quite a few long low- temperature things and they seem to work being more closely aligned to centuries-old roasting practices.

    By Blogger paul kennedy, at February 6, 2021 at 8:09 PM  

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