The Romantic Way

I’d never fix a whole roast funky chicken. Cooking isn’t funky, I’m sorry. Some months ago, I noticed at our local grocery store that five-pound whole chickens were selling for 67 cents per pound. That’s cheap meat. Even now at 73 cents, it’s still a mighty good deal. I discovered that roasting a chicken is incredibly easy and versatile. You can decide how you’re going to roast your chicken according to the mood you’re in. That ought to hook all the melancholics out there! Get the whole roast chicken recipe here.

I don’t know if you’re like me, but I get hooked on ingredients. Not long ago, I had this thing for poblano peppers. And then there was tarragon, followed by whole roast garlics. Cooking this way really appeals to melancholy creative types. We all cook according to mood and the ingredients we use appeals to our mood.

This happened to me with the whole chickens. I remember many years ago buying a whole chicken, cutting it in half and slowly grilling it on my Smokey Joe. I used lots of red and green herbs and spices, and with a few chips of soaked aromatic wood thrown in a small packet of foil, the whole experience got me all excited. You see it really wasn’t the end result, but the whole process of using all these cool ingredients and splitting the chicken like that just appealed to me.

it’s got several places to shove stuff which should appeal to proctologists or gynecologists

Now, I’ve got this way to prepare the chicken that I can use whatever I’ve fallen in love with at the grocery, co-op, farmers market or in my garden. You see a chicken is versatile. You can coat it, baste it, or rub it which appeals to melancholy types because it’s like giving a massage. You can use marinades, herb or spice rubs, or mixtures of juices, herbs and mustard. And it’s got several places to shove stuff which should appeal to proctologists or gynecologists. There’s the main cavity which is great for stuffing vegetables, a handful or herbs, or chopped up fruit. The neck opening is a natural spot to stick anything that will baste the bird since you’ll be standing it up on a roasting rack rather than laying it in the pan. The best spot of all to stick some stuff to flavor your roast chicken is under the skin. You can stick fresh herbs, fruit wedges, butter or whole garlic. Fantastic! Such choices.

This cabbage, these carrots, these potatoes, these onions … will soon become me. Such a tasty fact! Mike Garofalo

Check out my whole roast chicken recipe here for the basics and a whole lot of roast chicken ideas for us melancholy creative types!

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