Posts Tagged ‘cooking with fowl’


chicken 2

First, turn on your computer and open the file of interest or spread the written pages you’d like to mull over out on a nearby table. Do a quick read through so that the thoughts of what you are working on are fresh in your mind.

Turn on oven and pre-heat to 325 F.

Wash hands.

Take the fresh, preferably organic, free run, o’natural fowl, from the refrigerator. Remove the innards and plop them into a small pot. Add salt and pepper and just enough water, then place the pot on the back burner on low where it will simmer.

**note: this can be used to make gravy or can be frozen as soup stock for future use.

Wash the bird, pat dry with paper towels and place it in your roasting pan. At this time some thoughts of your manuscript should be floating around in your head. I prefer quiet during this process but some may like music to help create not only the scrumptious meal but the atmosphere needed to work on your bit of writing.

This is where the fun begins…   massage

Pour a generous amount of Extra Virgin Olive Oil over the chicken and rub it over the bird as if you were giving your lover a massage. Close your eyes and feel every inch of the skin and meat underneath your fingertips. Work the oil well into the entire organic material. By now, glimmers of your manuscript should begin to formulate. New words might emerge, an idea not yet considered. Keep rubbing.

Add sea salt, fresh ground pepper, tarragon (all to taste) and rub the ingredients into the bird. Slice one large or two small lemons. Squeeze the juices over the chicken and place the remainder of the lemon inside the gullet of the bird.

Check the gizzards on the back burner. Add more water if necessary.

Wash hands (usually several times during the exercise)

Place the roasting pan in the heated oven.

Pour yourself a nice glass of chilled rose or pinot grigio. Sit down and continue the mulling process while the fowl roasts. (you have about an hour) This may require a pen or the use of your fingers to add, change or rework your writing.


**note: Basting is required periodically during cooking. A basting brush is great but a large spoon will suffice.

Remove chicken when the skin is golden brown and a leg or wing pulls easily away from the body of the bird and when the juices fun as freely as the words you are writing.