ISBN 10: 1906868999 / ISBN 13: 9781906868994
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Previously published in hardcover as A Bird in the Oven and Then Some, this re-titled and re-jacketed paperback brings home the satisfaction of cooking and eating a perfectly roasted chicken. The rewards for nominal effort are many?a home filled with heady cooking aromas; tender, pull-apart meat and crisp golden skin; plus the exciting prospect of being able to make any number of delicious meals from the leftovers.

The Perfectly Roasted Chicken takes this time-honored classic and reinvigorates it by showing just how much variety and enjoyment you can spin from a simple roast. Mindy Fox presents 20 new ways to roast a chicken, as well as 80 delicious ideas for sides and dishes to make with the surplus. Her exuberance and love for pure ingredients and straightforward, vibrant flavors comes across in smart upgrades on uncomplicated classics, such as Greek Roast Chicken with Caper Butter, Roast Lemons, and Skordalia and Farroto with Roast Chicken and Herbs, and inspired new ideas, like Salami-Barded, Salt-Roasted Chicken with Fennel Slaw and Winter Roast Chicken Salad with Fennel, Blood Orange, and Pistachio.

More than just another chicken book, this is an engaging and exciting take on a beloved dish. Making use of easy techniques, Mindy Fox creates beautiful and outrageously good dishes that express a well-traveled palate, including Peruvian Roast Chicken with Avocado Salad, Cordoban Gazpacho with Shredded Roast Chicken, and Chinese Roast Chicken Buns with Scallion and Spiciy Hoisin Sauce.

So whether you?re looking for new ways to make a perfect roast chicken, or inspired ideas for roast chicken soups, salads, sandwiches, small plates, pastas, brunches, lunches, or dinners, The Perfectly Roasted Chicken truly rules the roost.

If an olive can "make" a roast chicken, then this is the bird that proves it. Mild and fruity, there are two types of olives that work well in this dish, to blend with the floral flavors of fennel seed and thyme: France's prized Lucques (originally Italian, but now mainly cultivated in the Languedoc), and Cerignolas, from Apulia, Italy. Both are large, meaty, deliciously fruity sorts, with barely a hint of salt.
Serves 4
1 (4-pound) whole chicken
1 cup green olives, preferably Lucques or Cerignola (about 10), pitted and finely chopped (3/4 cup chopped)
2 1/2 tablespoons finely chopped fresh thyme leaves
1 garlic clove, thinly sliced
2 lemons
1 3/4 teaspoons fennel seeds
1/2 tablespoon flakey coarse sea salt, such as Maldon, plus extra for serving
Heat oven to 425ºF.
Rinse the chicken and pat dry very well, inside and out. From the edge of the cavity, slip a finger under the skin of each of the breasts, then use your fingers to gently but thoroughly loosen the skin from the meat of the breasts and thighs.
Mound the olives, thyme, and garlic on your cutting board and chop them up together, then zest the lemons right over the top of the olive mixture, holding the zester close to the mixture so that you capture the flavorful oil that sprays from the lemons as you zest. Chop the mixture together a little more, then mix in the fennel seeds.
Working with about 1 tablespoon of the olive mixture at a time, gently push the olive mixture into the pockets you created between the chicken skin and meat, being careful not to tear the skin. Once you have put the mixture into the pockets, you can gently rub your hand over the outside of the skin to smooth out the mixture and push it further down between the skin and meat where you may not be able to reach with your hand.
Put the chicken into a baking dish or skillet a bit larger than the chicken and season well with salt. Roast in the oven, turning the pan once, halfway through, until juices run clear when a thigh is pierced with a fork, about 1 hour to 1 hour and 15 minutes. Remove the pan from oven and let the chicken rest in the pan for 15 minutes, then baste with the juices.
Transfer the chicken to a cutting board; carve and serve with the pan juices and extra salt for sprinkling.

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