One year in the same apartment is a pretty serious relationship by New York standards.
And one year with the same blog? True commitment.
Our first apartment anniversary came and went with our summer vacations – mine to visit family in Zamboanga City, Raphe’s to visit friends in Seattle. The event passed without fanfare. The blogiversary of Kensington Kitchen, however, will not be treated so lightly. Now, we share with you one of our very favorite recipes – a dish we cook for friends and family, to celebrate small triumphs or comfort small losses.
Let’s go back to the beginning, shall we?
Cooking is what Raphe and I do best together – its been central to our relationship from the beginning (his big line on our first date: “by the way, I make my own barbeque sauce.” I was hooked.) Writing is something that I feel compelled to do. When I found my personal blog overrun by recipes and food musings – mostly inspired by the cooking Raphe and I were doing together – we started talking about offering our food to the world. We settled into our cozy attic apartment, returned to the kitchen, adopted Snowball and somewhere along the way decided to start a blog. Thus, the Kensington Kitchen was born.
Which brings me to today’s recipe: roast chicken. We’ve kept it to ourselves for so long, but it’s time to share. We roast our chicken over a can of cheap American beer, but the result would be equally at home in any number of international cuisines. My Filipino family shared lechon manok with rice and lechon sauce (a sweet gravy made from chicken or pork livers) more than once in the time I visited. A European family might serve their chicken with roast potatoes or ratatouille. South Asian cuisine generally recommends cut up chicken rather than whole for marinating and roasting. Raphe and I usually eat ours southern American-style, with onion beer rice and gravy, spinach, green beans or sweet potatoes on the side. In every version of roast chicken the general idea remains the same: rub down a chicken with oils, flavoring liquids and spices and cook it in dry low heat for a few hours. The process yields crispy, spiced skin and juicy meat for immediate consumption and a carcass for stock afterwards.
More meat in the Kensington Kitchen
- Beer can roaster. Roasters can be found at places like Target, Wal-Mart or Bed, Bath and Beyond. Here’s one on amazon.com.
- Injector: We had a harder time locating an injector recently. Specialty cooking stores should carry them. Again, here’s one on amazon.com.
- Late.y, we’ve been using chickens with internal thermometers like Perdue’s Oven Stuffer. If your chicken does not have a thermometer, then cook it until a “thermometer inserted into the inner thigh (close to but not touching the thigh bone) reads at least 165 degrees F (74 degrees C)”. See All Recipes on Roasting Chicken.
- [update 12/31/11 – Thanks to Raphe’s Mom for the edit] You’ll notice that we’ve completely removed the top of the beer can to add the onions and garlic to the beer. You’ll need a special can opener to do so – it cuts on the side of the can rather than the top. Here’s one on Amazon.com. You can also use a soup can to get the wide mouth effect. Feel free to forgo the onions and garlic, though, if you can’t get them into a regularly opened can – the aromatics are nice, but the chicken still delicious without them.
Beer Butt Roast Chicken
Serves 4-6 or 2 with a week’s worth of leftovers
Prep time: overnight + 20 minutes
Cook time: 2 hours 30 minutes
|Whole chicken, 3-7lbs||ShopRite Brooklyn|
|12oz. can of beer||Thrifty Beverage Center|
|1 onion, coarsely chopped||I&D Interfoods|
|2-3 garlic cloves, sliced||Eastern Fruit and Vegetables|