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Mini Thanksgiving in February

February 21, 2012

My favorite thing to recreate for ordinary Weekday Meals are what I call “Miniature Thanksgiving Dinners.”
The Star: a Whole Roasted Bird… + Buttery and Yeasty Rolls, Sauteed Green Beans or Asparagus, Macaroni dripping with sinful Cheese, and Creamy Garlic Mashed Potatoes…a fabulous concept indeed!!

Thanksgiving happens to be my very favorite Holiday.  More so than Christmas…insane, I know.  In my household, unlike others, we don’t actually gather to formally engage in a Christmas Dinner.  There are many Christmas nights that have seen a naked table featuring a bubbling Korean Soup and Rice…and maybe some Kimchi, but that’s all.  Thanksgiving is when we get the whole she-bang.  As much as I’m obsessed with food, did you figure any other Holiday could hold such a soft spot in this girls heart?  Thanksgiving is where it’s at!  That, and all the wonderful Pumpkin-ish babies begin tumbling out…also coinciding with my favorite Season = Autumn…it’s my little version of Utopia!!!!

Now to begin, you need the bird, of course!  (the bird is the word…lol).

  •  Chicken (any lb)
  • 2 ts Dried Thyme (Fresh will also do but I really like the steeping qualities of Dried)
    • Quick Conversion: 1 ts Dried for 1 tb Fresh
  • 1-2 Lemons (or any Citrus Fruits will do in a pinch–use as many will comfortably fit within the cavity of your bird)
  • 1 head Garlic (use more if you’d like–as it Roasts, it takes on a Sweet and Smokey flavor so no worries).
  • Liberal amount of Olive Oil (not Extra Virgin)
  • S & P to taste
    • You will also need Kitchen Twine

Quick Pan Dripping Sauce

  • On low, sprinkle 1 tb of Flour into your Pan Drippings.  I added 1/4 c dry White Wine/Stock until I achieved the desired consistency.  Finish with a tab of Butter and S & P. 

My Chicken was at 350 for approx 2 hrs.  You must ensure that its internal temp. has reached at least 165.

      Notes:

          • Make sure your Chicken is at Room Temp. 
          • Make sure to reeeally massage that bird!!  Don’t forget the inside–it needs lovin’ too!!
          • Olive Oil or Butter works best here–even a neutral Canola or Veggie (or even Peanut)
          • Use whatever Herbs, Citrus Fruits, etc you have.  Be creative, you just might discover a beautiful flavor combination your Mouth has been missing out on!
          • Elevate your bird and put the drippings to work.
          • Alongside of your bird, you can also utilize some of that residual heat to your advantage and Roast some Potatoes, Parsnips, Fennel, whatever.
          • Similarly, I also like to crack open my Oven Door afterwards–this does two things: intensely scents my home with wonderful Homecooked Smells + temporarly heats up my Kitchen…we have Wood Floors and it gets coooold!
          • Take the guess work out of the internal temp and use a meat thermometer.  You want to insert it within the fattest part of the Chicken.   
          • Please allow your Bird to rest…you want the yummy juices in your belly, not the plate.

       Excitedly anticipating the next Thanksgiving
      (or at least the next Mini Thanksgiving Dinner) ^.^

      Love,
      Your Squishy Monster =D

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