Saturday, December 1, 2012

Cast Iron Heaven

Last month I roasted a chicken (Old Ackley Farm's of course!) on the fly in
the nearest pan I could find, which happened to be
my 12" cast iron skillet

It came out so well that I did it again last night
and have decided I will probably never use any other pan again.

Try it!  I stuffed the cavity with an apple I found
rolling around in the back of the fridge and threw some
kosher salt in with it

Drizzled the chicken with a bit of olive oil,
Sprinkled with kosher salt, granulated garlic, rosemary, black pepper and thyme

 Popped it in a 350 oven, basting every 25 minutes
and roasted it for a total of about an hour (170 degrees on a meat thermometer)

It comes out so crispy on the outside and juicy on the inside
and the pan drippings are pure caramelization

A perfect meal by the wood stove
with some of that sweet potato and butternut squash mash
and sautéed kale leftover from the garden

What a way to start the weekend


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