There is nothing more satisfying than the perfect roast chicken, and no one more capable of teaching you how to perfect it than cookbook author, food stylist and editor Mindy Fox. A BIRD IN THE OVEN AND THEM SOME proves, time and again, that with the right amount of knowledge and a hint creativity, flavor possibilities for even the most ubiquitous bird are endless and divine. Each recipe is unique, inspired and as approachable as the main ingredient itself. –Gail Simmons
This is literally the first time in my whole life (and I’ve been reading cookbooks since age 4) that I want to taste, grab, devour and manhandle every single recipe in a cookbook. Mindy is a genius, taking something as comforting and approachable as a chicken and making it in so many delectable ways. Not only are the recipes done in very good taste, they are intelligent, easy to read and understand, and most of all bring out the best part of the chicken, its versatility. Mindy answers questions most people have about cooking, handling and serving chicken. She truly embraces the ins and outs of chicken and beyond. I can honestly say this book should be a staple in every beginner to advanced cook’s home. I’m going out right now to buy one for my mother and sister! –Michelle Bernstein
With all the lousy weather in New York, we had some time to hunker down in the kitchen and make some comfort food- and what’s better than roasting a few chickens on a snowy day?
Little did we know that thanks to “Bird in the Oven”, we’d wind up making not one, but four fantastic meals- and all from the same two birds!
We started with the “Greek Roast Chicken with Caper Butter and Roast Lemon” along with the “Roasted Golden Beet with Basil” recipes since we already had some Meyer lemons and yellow beets in the house. We’d never even tried skordalia before, but spread on some home made pita, we found it was the perfect match for the ridiculously moist chicken, the sweet caramelized lemons (which we ate peel and all) and the tender beets. The next day, we pulled all the meat off the second bird and made the easy and delicious “Tomato-Chickpea Masala”- which had the perfect amount of sweetness, savoriness and heat, and supplied plenty of left overs for all of us to have lunch tomorrow.
While this was cooking, I made a huge batch of stock from the two roasted carcasses. Since the broth smelled so good, I had a few Meyer lemons left and my car was still covered in ice- I decided to make a batch of the “Lemon Chicken Soup with Rice” for tomorrow. I am happy to report, it is as creamy, complex and delicious as the one I always order from my local Greek diner. With the rest of the broth, I plan to make the “Black Bean and Ancho Chile Soup” for this weekend.
Thanks Mindy- we can’t wait to tear through the rest of your fabulous book!
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