Making a roast chicky in the convection oven with lemon juice, EV olive oil, rosemary, salt & pepper, & chopped fresh onion.
To pair with Pinot Noir from Chile, steamed broccoli, & some whole grain crusty bread.
Making a roast chicky in the convection oven with lemon juice, EV olive oil, rosemary, salt & pepper, & chopped fresh onion.
To pair with Pinot Noir from Chile, steamed broccoli, & some whole grain crusty bread.
Last edited by kc7jty; 01-14-2011 at 04:47 PM.
Sounds great, but a tip from my grandmother, who ran restaurants in Italy: save the EV olive oil for salads and such. It's wasted in anything else.
All the world’s a stage, but obviously the play is unrehearsed and everybody is ad-libbing his lines. Maybe that’s why it’s hard to tell if we’re living in a tragedy or a farce.
Is that olive oil generally, or just the EV?Originally Posted by KJ6BSO
When the government's boot is on your throat, whether it is a left boot or a right boot is of no consequence. — GARY LLOYD
The nation we live in is the nation we have built by design, each successive generation raising the wall of tyranny a little higher. - Chris Griffin
Just the EV. She used a lower grade of olive oil for most things and saved the extra virgin for salads. She said that on something like a roast chicken, you can't really pick up the subtleties of flavor in the oil so using the pricey stuff is a waste.
All the world’s a stage, but obviously the play is unrehearsed and everybody is ad-libbing his lines. Maybe that’s why it’s hard to tell if we’re living in a tragedy or a farce.
Nonna was correct (as usual). Save the EVOO for use where the quality of the oil can be tasted. I like to use an EVOO that a friend's brother harvests and presses in Spoleto as a dip. Mince or crush some fresh herbs (basil or rosemary) and just a tad of fresh garlic in the oil and dip crusty wop bread in it. Sprinkle a bit of sea salt on a slice of tomato and add it or a slice of cold Bosc pear and a thin slice of Gorgonzola as toppers. Fat man's delight!
WHAT!?
I buy the EV in the LARGE container & use it for everything including my fried egg sandwich in the morning. Used some bacon grease a couple months back not to waste it and thought eeeww.
Actually had too much rosemary & lemon juice without enough salt but sure beat the hell outta the store rotisserie bombs. Pinot is wonderful with roast chicken.
I was raised on EVERYTHING being fried in bacon fat. Hell, the old lady even fried pancakes in it (no joke!). Some time in the late fifties she started to switch to Crisco, which I hate to this day. I still use BF for my eggs (which I only rarely eat anymore), but for nothing else. Had the virtue of being free, which appealed more strongly to the old Mick than anything else. If she caught anyone frying with butter it was a capital offense.
One problem I find with buying large containers of any oil is that it can go rancid so damned fast. I can't stand the smell or taste of rancid oil. Also olive oil smokes when used for frying and other high-heat uses. I like to stir-fry in a wok, and peanut is better.
Rosemary is very powerful stuff, the more so when fresh. Too powerful. A nice big sprig or two looks great in a photo, so we always used the sprigs when shooting studio setups of food, but the stuff's way too powerful on the palate. Few chopped leaves work much better, IMO.
Try tarragon with chicken next time.
The term "wop" started out with no negative connotations. It was coined on Ellis Island in its heyday. If an immigrant had no papers, he was described as "without papers", or w.o.p.
If it's a war on drugs, then free the POW's.
My preference (and I'm a complete traditionalist when it comes to roasts) for fowl is Bell's and Thyme.
If it's a war on drugs, then free the POW's.
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