2024 the best way to roast a chicken in the oven review

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(as of Oct 17, 2024 04:41:15 UTC - Details)

Fox takes a time-honored classic and reinvigorates it by showing just how much variety and enjoyment you can spin from a simple roast. Classic and modern takes on roasting the bird include Greek Roast Chicken with Caper Butter, Roast Lemons, and Skordalia; and Roast Jerk Chicken with Pineapple Mint Salad. To use the surplus, there are healthful and delicious recipes, such as Winter Roast Chicken Salad with Fennel, Blood Orange, and Pistachio; and Lemon Chicken Soup.

Publisher ‏ : ‎ Kyle Books (November 16, 2010)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 176 pages
ISBN-10 ‏ : ‎ 1906868336
ISBN-13 ‏ : ‎ 978-1906868338
Item Weight ‏ : ‎ 13.4 ounces
Dimensions ‏ : ‎ 8.75 x 1 x 10 inches
Reviewer: Ceme
Rating: 5.0 out of 5 stars
Title: My gran always said, keep a bird on hand ...
Review: because you never know whose gonna be hungry when they come to visit.Well, this book does NOT disappoint with 20 ways to roast the perfect chicken. I will say, Ms. Fox didn't really take the chicken to another dimension, but she did WOW it up a lil. She definitely had some WOW side dishes and salads. The Roasted Parsnips and Za'atar and Aleppo Peppers. Ms. Fox says Za'atar is a Lebanese blend of thyme, sesame seeds, sumac and salt. I actually found it in an East Indian market and the label said oregano, basil, thyme, sesame, sumac, salt and other spices. Whatever the other spices its definitely delicious and I will keep this blend in my kitchen - thank you Ms. Fox. I couldn't find the Aleppo pepper, but I was told its a Turkish cayenne, so I used cayenne instead. The Roasted Red and Golden Beets with Basil Salad is absolutely amazingly delicious. There's also a Winter Roast Chicken Salad with Fennel, Blood Orange and Pistashio - that's a definite keeper and was my intro into using fresh fennel as I usually use fennel seeds. Fresh fennel is crisp and lite. I also enjoyed the Tea-Brined Five-Spice Roast Chicken with Spicy Sesame Cucumbers. The sesame cucumbers as my niece said, are the BOOM! and is an excellant side (I omitted the pepper flakes because of the children, and this side was still amazingly delicious).I loved the mustard butter, caper butter and chorizo-lime butter on my roasted chicken too, thank you Ms. Fox.I have to add this, if you have to stay away from the salt for health reasons, you will find yourself omitting salt from all of Ms. Fox's recipes, but that's easy to do and doesn't really hurt any of the recipes, except maybe the Sea Salt Roast Chicken with Delectably Crispy Skin and the Salami-Bared Salt-Roasted Chicken with Fennel Slaw, hey SALT is in the name ;oAll in all I give this 5 stars because Ms. Fox blends some delicious spices and make some really WOW chicken recipes.

Reviewer: Anonymous
Rating: 5.0 out of 5 stars
Title: Your path to roast chicken glory begins with this book
Review: As someone who cooks for a living, I most often crack open my cookbooks for inspiration, ideas, and interesting flavor combinations, rather than treating them purely as cooking manuals. And, when you're considering such a topically focused book, its capacity to inspire becomes even more important. Thankfully, Ms. Fox addresses both needs.For me, it doesn't matter if you're a home cook, an amateur gourmet or a top-tier professional chef. How well you roast a chicken tells me all I need to know about your cooking. With something so straightforward as roasting a chicken, there is no hiding your mistakes. Thankfully, with this book on your kitchen counter, you have nothing to worry about! Ms. Fox clearly lays out the quintessential roasting technique, and makes sure to revisit it (sometimes with appropriate modifications) in each recipe, so there is no flipping back and forth to remind yourself of the key steps.In addition to providing the steps to achieving a perfectly roasted chicken, she goes above and beyond to include an impressive diversity of mouth-watering (e.g. see pages 20, 80, and 150) recipes. We all know that roast chicken is a staple dish throughout the year. So, how great that this book also include simple but elegant accompaniment recipes for each season.A Bird in the Oven and Then Some is now my go-to wedding gift (bonus points for the title's double entrendre in this situation) - the perfect resource to help newlyweds put all of their shiny new kitchen equipment to good use prepare their first family meals together.Personally, I agree with Ms. Fox that the perfectly roasted chicken always begins with a great bird (which she discusses in the front matter of the book). Order this book, then while it's en route, head to the farmers market and pick up a delicious locally raised bird. Choose one of Ms. Fox's recipes, treat your bird well, and bask in roast chicken glory!

Reviewer: Robert Stein
Rating: 5.0 out of 5 stars
Title: Best of Birds
Review: People say you can judge cooks by the quality of their roast chicken. The same goes for cookbook writers, and this book about roasting chickens puts Mindy Fox right at the top. I resisted buying BIRD because I thought I knew as much about roasting chicken as anybody. Wasn't I the champion chicken-roaster in my family? What made me actually buy the book were the recipes for sides. I knew at first glance they would be explosively flavorful--roasting parsnips with aleppo pepper and za'atar, and an obviously knock-out preparation for freekah, that most delicious mid-eastern green wheatberry. And those sides and salads lived up to their promise. The recipes were perfectly realized when followed to the letter but they also allowed for lots of substitutions and variations. Reading through the chicken recipes (with no intention of ever following one) I was won over by the positive energy and sheer enthusiasm of Mindy's voice, her dynamic presence, and above all the absolute clarity of her writing. The tastes, smells, and even sounds of cooking came to life on the page. I love reading cookbooks, and for sheer reading pleasure, this was a winner. After a while, of course, kitchen curiosity won out, and so I roasted a chicken according to her directions, but I used my own secret spice mixture. You know the rest. The bird was fabulous--crisp and brown skin over moist, tender, and succulent meat. So I dived into the book and made the roast chicken flavored with olives, fennel seeds and thyme, the chicken roasted `in porchetta', and then the irresistable pot-roasted chicken with slab-bacon, celery root, and rosemary. I'm gonna just keep going and do all twenty. Whether you're new in the kitchen or think you already know what there is to know, this book is for you.

Reviewer: B Jasenn
Rating: 2.0 out of 5 stars
Title:
Review: Don"t waste your money on this cookbook.