Tomorrow is the two month mark. I haven’t cooked since Louie left me. I guess partly because I wasn’t really eating anything other than a take-out meal here and a handful of crackers there. Occasionally I would open a can of black beans and heat it up with some cheese and salsa, or shove some spinach in my mouth while trying to get that last bit of work done for the job I don’t talk about here. It’s been a busy two months, a sad two months and a messy two months.

I told myself I wouldn’t cook in my new kitchen until I had everything put away. But now at the one month mark of living here with two boxes left to unpack and 2 boxes’ contents to wash, and a free Saturday afternoon, I decided to let myself off the hook.

dirty dishes, empty sink

That is one half of my counter space. I’m not exaggerating.

This is the other half.

Zero counter space

I decided that if I could roast a chicken in this mayhem, I’d be OK. And roast a chicken I did.

I used Mark Bittman’s recipe for standard Roasted Chicken. I set off the fire alarm several times. I hope I didn’t give myself salmonella.

Mark Bittman’s Roast Chicken Recipe

    • 1 whole (3-4 lb.) chicken, trimmed of excess fat, then rinsed and patted dry with paper towels [I rinsed it, but didn’t do much fat trimming or paper towel patting, probably the reason my fire alarm went off.]
    • 3 tablespoons olive oil
    • 2 teaspoons chopped fresh thyme, rosemary, marjoram, oregano, or sage leaves, or 1 teaspoon dried

Chopped fresh rosemary

  • Salt and freshly ground black pepper to taste
  • Chopped fresh herbs for garnish [didn’t do]
    1. Preheat oven to 500 degrees F.
    2. Place the chicken, breast side down, on a rack in a roasting pan. Begin roasting. Mix together the olive oil, herbs, salt and pepper.

Fresh rosemary, dried thyme, olive oil

Raw chicken

    1. After the chicken has roasted for about 20 minutes, spoon some of the olive oil mixture over it, then turn the bird breast side up. [This is when I opened the oven and my fire alarm got angry.] Baste again, then again after 7 or 8 minutes; at this point the breast should be beginning to brown (if it hasn’t, roast a few more minutes). Turn the heat down to 325 degrees F, baste again, and roast unitl an instant-read thermometer inserted into the thickest part of the thigh [??? WTF! this was my same problem during our turkey roasting/wine drinking disaster of ’07, I wish I knew what this ‘thickest part’ business meant. Gargh!] reads 160 to 165 degrees F. Total roasting time will be under an hour.
    2. Before removing the chicken from the pan, tip the pan to let the juices from the birds cavity flow into the pan (if they are red [they were… very bloody….ick] cook another 5 minutes). Remove the bird to a platter and let it rest for about 5 minutes. While it is resting, pour the pan juices into a clear measuring cup, [why a clear measuring cup? Also, who has an opaque measuring cup?] and pour or spoon off as much of the fast as you can. Reheat the juice, carve the bird [FAIL!], garnish, and serve with the pan juice.

She's roasted

I don’t know. After buying a free range organic chicken, factoring in my spices used, my time and frustration with the fire alarm, it’s totally cheaper to get a rotisserie chicken from Gelson’s. I’m also probably less likely to give myself salmonella and more likely to end up with a clean kitchen.

It felt good to get in the kitchen. It’s been too long. Tomorrow night Allie is cooking Sunday dinner, I’m helping. Hopefully we’ll do better than I did tonight.