So, it's really Tricia's Only Chicken, but who's counting?
The herbs, (thyme, oregano and sage) are fresh from my pseudo-herb garden. I'm a little bit proud of that.
Monday, September 21, 2009
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Change the world, save a life, whatever gets you high.
Don't take things too seriously.
This is a personal online journal. It's safe to bet that everything I've written here has been embellished until it's nothing more than a rambling of my bizarre imagination. Especially if it sounds like it's about my job, then you can be absolutely sure it is a work of fiction. Either which way, opinions expressed by me on this site are mine alone and do not necessarily reflect the opinions and positions of my employer.
Feel free to send me love notes at patriciafrostnyc (at) gmail (dot) com.
Feel free to send me love notes at patriciafrostnyc (at) gmail (dot) com.
The blurb
- A Serious Girl
- Los Angeles, California, United States
- I'm married to a handsome brainiac who finds most of what I write online to be mildly embarrassing. We have two dogs, two cats, and a python named after the devil. We spend most of our spare time vacuuming. I write at http://www.aseriousgirl.com/
Same sh**, different day.
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4 comments:
And no recipe? No photo after they've come out of the oven, all golden and baked?
Do you just stick 'em in the oven and bake 'em for a while?
Simple recipes! Yay!
I am proud of your herbs.
Not a pseudo herb garden - a potted herb garden! (And what about that salsa chicken I taught you?)
Ah, Mamacita! You're right. That is some GOOD chicken. I'm going to have to make that again soon. Only, knowing me, I'm going to insist on making the salsa from scratch!
xo
Kim - I love you. Basically, you skin them and rinse them, and slap them on the baking pan. Then you drizzle a little olive oil on them, (ok, a LOT of olive oil) (but really probably only a teaspoon or so) and then you massage it into their little chicken flesh. Next, you sprinkle on liberal amounts of fresh chopped garlic. I use about five cloves on six chicken legs. (I forgot to add it this night, and the chicken was seriously lame as a result.) (Also? "sprinkling" fresh chopped garlic is harder than it sounds.) Then you wash your hands, and go pick your herbs. You plug all your little leaves and sprinkle them over the chicken as you inhale deeply and enjoy their heavenly aroma. (The big leaf on top is the sage. I've since taken to chopping it up and sprinkling the bits on. It adds a LOT more flavor.) Then you stick the whole thing in the oven for 45 to 90 minutes, depending on what peices and how many you're roasting. I always check at about 50 min. no matter what. I want the tops to be golden, but I want to be able to stick a knife in one and watch the juice boil up. If there's no juice it either means they're under done, or horribly over-done. But you'll know they're not over-done by the color.
I am verbose, aren't I?
Now THAT is a recipe I can get behind!
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