Apple Cake and Roasted Chicken


IMG_20141018_130956492 This weekend we indulged ourselves in a long, leisurely lunch with family. For most of September and part of October, I’ve been finishing up my hours to become a Master Gardener volunteer (yay!). And while it’s been a whole lot of fun, it sure feels good to slow down a bit.

This type of get-together is one of my favorite things about autumn. Leaves are falling, temperatures are dropping and it’s time enjoy the fruits of the harvest.

For our luncheon, we had sauteed green beans, couscous, parsnips and roasted chicken. We also had the apple cake from Deb Perelman’s cookbook. And yes, it really is as good as she says (and easy to make too!). So much fruitiness in one delicious pound-cake-like confection.

We were also pretty happy with how the roast chicken turned out. It’s one of our favorite dishes, and we’ve accumulated lots of tips from various sources over the years….

Super Moist Roast Chicken

For starters, we’ve learned to dry it thoroughly before putting it in the roasting dish, breast-side down. This helps with the moisture. We also pour off the juices about halfway through to make it a dry roast. We like to lightly salt it on the outside and on the inside. We prefer the flavor and it still comes out just as moist as when it’s more heavily salted. We roast it for about an hour on high heat and then turn it down before taking off the lid for the final brown. We also use a ceramic roasting pan, which really keeps a consistent heat.

Any other roast chicken fans out there? Got some tips for us? We are always trying to improve this dish, like I said, it’s one of our favorites!

IMG_20141018_133946730 IMG_20141018_133934812IMG_20141018_131129946

Oh the apple cake! Really, you should make this like today. Happy Monday folks!

Related Posts Plugin for WordPress, Blogger...