Chicken Dinner, A Sensory Adventure

You know the saying, "chicken in every pot..."

Yesterday we were gifted a chicken to which we are very grateful.

Tonight we have a chicken in a pan, baking in an oven where we have no idea at what temperature we are baking. We are learning a lesson here. This is a lesson of cooking by sight and smell... mainly smell.

Why? The reason is here.

The menu was roast chicken and potatoes. I sprinkled the chicken with the "big four", (garlic powder, onion powder, salt and pepper). I cut a lemon in half and stuffed it into the cavity of the chicken. I halved and quartered smallish potatoes, tossed with olive oil, and scattered them around the chicken seasoned with the same seasoning as the chicken.

The chicken went into the oven at I have no idea what temp... we were trying for 375 degrees. We checked it after an hour. It smelled great and one of the drumsticks twisted in the socket, noting that it was getting done, but the other joints didn't move so easily, so we put it back in the oven for another half hour, and it was perfect.

What did we learn from cooking chicken dinner by senses, rather than time and temperature?

• Always check all joints instead of just when checking for doneness. If possible, if you have a temperature gauge, most cooking shows will suggest piercing the thigh of the chicken making sure it registers around 155 degrees. We just did the joint wiggle test and it worked fine. Chicken was moist, and no pink depicting completely done.


• The potatoes should have either been taken out at the 45 minute mark, or not put in until the first 45 minute mark.They were still pretty good, just a little crusty on the bottom (propane stove... heat source is at the bottom).
  

All in all though, it was a successful dinner. the chicken skin was crispy and well seasoned, and the potatoes were creamy and comforting on the inside. That got a thumbs up from my taste tester. Good enough for me!

...And we have leftovers... again!