Whole Bird with Tubers!

In my pantry today:

  • 1 2.65 lb chicken
  • 1 extra large baking potato
  • 1 average sweet potato
  • 2 carrots
  • 4 pearl onions, skinned
  • 3/4 c olive oil
  • 1/2 c dill seeds
  • 1/3 c hot curry powder
  • 1 tbsp turmeric
  • 1 tbsp sea salt

Turns out I ate some spoiled cippoline sott’aceto in Venice about a decade ago that forever ruined pearl onions for me — just go ahead and use regular onions. I’m giving the rest of the uncooked onions to my brother upon this memories’ harkening to one of few moments that were un-outstanding during my summer in Italy. Grossballs.

"Living Room of the Renaissance"

I lived here in 2000. Jealous? (You should be.)

Fortunately, I had been too lazy to peel many and the potatoes and carrots were still just fine. Preheat the oven to 425° and set about to the washing, peeling and prepping of your root vegetables. Lay them in a gently overlapping layer inside a large casserole dish and drizzle 1/4 c olive oil atop. Layer seasonings:

  • 1/8 c dill seeds
  • 1 tbsp hot curry powder
  • 1 tsp turmeric
  • 2 tsp sea salt

Toss until everything’s evenly coated, then cover the pan and stick it in the oven for an hour.

Now it is time to handle the larger part of something’s carcass. Mix the remainder of your seasonings with the remainder of your olive oil until a nice, paste-like uniformity reveals itself. Rinse your chicken inside and out under cold water and cut off that little dangling fat turd that dangles off its butt. Cut finger-sized slits in the skin on the wings, legs, thighs and breasts and first massage in some of the seasonings and olive oil between the meat and skin, then move to all other major outer areas, and end with a cavity massage with 1/4 of the paste.

When the tubers come out, downgrade your oven temperature to 350° and slap in your foil-covered chicken pan. Now, I was under the impression that 20 minutes per lb was the general chicken-roasting rule. Maybe I should’ve checked the internet for a brain-freshening on this, because it’s taken a bit more than that. I’d budget 90 minutes before your first check, and possibly another 30 after that depending on your oven’s maw. Regardless, the deliciousness will repay your patience: 5 spoons!

Tonight’s bonus (since I just flipped through some old pictures) is this classy photo of me in my room at the Università degli Studi di Urbino. Nobody thinks to tell the fattest girl on the plane that a summer anywhere in Europe unofficially requires a physical fitness certification. I remember having waking paralysis in my bed there some nights, but above all else — the heat, the sun, forcing my legs up mountains — the determination to never be the last straggler on walks. It would be another eight years before my diagnosis and I just assumed all of my problems were due to my heft. That’s what all the doctors said, and who doesn’t believe their doctor? So, dogged in my resolve, I traveled the peninsula at about 300lbs with another 200lbs of luggage in my arms (art history courses abroad should be considered suspect to the over-burdened traveler). I like to regard the entire amazing odyssey as a small turning point in just how much shit I was willing to take from my body — nothing was going to steal even a moment of where I got to be. Not even that pubescent gypsy who stole my wallet on the subway in Milan.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s