jalapeno

I feel like such an adult. I purchased my very first roasting pan last night on my run home! I honestly can’t believe I have gone this long without one. I have made roasted chickens before and even cooked an entire Thanksgiving dinner, in Ireland, for my husband’s family, but my kitchen has just been seriously lacking. I also picked up a rolling pin (which I wanted to use on the woman who cut me in line, but that’s another post!) for some serious cracker-making. Stocking my kitchen for the winter and for my future days of unemployment is exciting, and I am doing the best I can on a limited budget. Bed, Bath, and Beyond is a dangerous place for me right now.

Anyway, on my way home from a pretty great run, I popped into BBB, snagged myself a nice roasting pan, and headed home to make a recipe I have been dreaming of since the summer, Jalapeno Roasted Chicken. I was watching Food Network one day over the summer when roasting a chicken was the last thing on my mind. I don’t even remember whose show it was; I just remember the loads of jalapeno butter that made a lasting imprint in my culinary brain. Last night was the night.

I started with a stick of organic, unsalted butter and 3 large jalapenos, chopping everything together in a food processor until the butter was a soft, green paste.

I removed the innards, cleaned the (organic, free-range) chicken inside and out, then patted it dry and added a generous coating of salt and pepper to both the cavity and outside. Sorry, my vegetarian friends, as a vegetarian and vegan for over a decade, I shock myself with the enjoyment I get out of seasoning a whole chicken!

Then I got to work, sliding fragrant jalapeno butter under the skin and again into the cavity. I added a shake of garlic powder and then put the chicken in the oven at 425 for a very long time. I consulted a number of recipes and decided I probably need a meat thermometer, but I made do with cutting the chicken after about 45 minutes, seeing that the juices were not clear, and putting it back in the oven for another 20 minutes or so. I am writing this about an hour after eating and am feeling fine, so I think I cooked it enough!

The sounds of sizzling butter and the smell of roasting chicken made me feel like we were at my husband’s home in Ireland, a place that can get so damp and cold, but is always warmed by some great food cooking away inside.

The chicken came out of the oven looking pretty great, and after we let it rest for about 7 minutes to seal in the juices, I had my husband do the honors of cutting while I got the sides ready.

Golden roasted potatoes with sriracha aioli and Brussels sprouts made hearty accompaniments to the chicken, which was ridiculously juicy, tender, and flavorful. It didn’t get any of the heat from the jalapenos, just a mild, really well seasoned flavor. And it left enough leftovers for me to make chicken salad for lunches, which I am already excited about.

Never one to let anything go to waste, I decided to use the giblets and other fun bits to make homemade chicken stock. I simply added a quartered yellow onion, a few carrots, black peppercorns, bay leaves, fresh thyme, and crushed garlic cloves to some water, brought it all to a boil, and then let it simmer while I worked on the rest of the meal. I will be freezing this delicious stock for future soup-making this winter. YES to multi-tasking!

I have been having some troubles trying to book my hotel for the Foodbuzz Festival. I tried the Sir Francis Drake at the very beginning, only to be told first that they hadn’t heard of the event and then the next day that the block had sold out. I am a Kimpton Hotels traveler normally and was so disappointed with their customer service on these occasions. And  I didn’t love the Galleria in Union Square last year, so I am trying to find other hotel options. If you are going to Foodbuzz Fest, have you booked a hotel yet? Or if not, do you have any recommendations in Union Square?

What is your dream kitchen appliance/item?

**If you are free on Monday, please join me at Sonsie to celebrate the launch of Red White Boston: http://redwhitebostonlaunch.eventbrite.com/ **