My best-laid dinner plan laid an egg.
Well, that was disappointing. On Thursday I bought a cookbook from my library's ongoing book sale: A Bird in the Oven, by Mindy Fox. It's all about roast chicken. On Friday I brought it with me to the Subaru dealership to read while I waited for my recalled air bag to be replaced.
Seductive cookbook! Fun to read. I decided to try the Moorish roast chicken with cumin, coriander, smoked paprika, and turmeric. So on the way home I stopped at a butcher shop and bought a chicken. My plan was to roast it on Sunday.
But here it is Sunday, and the chicken is cooking in a pot of water. Why? Because when I took it out of the fridge I could tell immediately that it didn't smell right. It smelled better after rinsing, but I still wasn't about to roast it. Or eat it. So I'm boiling it to give to the dogs at our shelter, which is what I do with all cooked meat, chicken, and egg scraps.
I wonder if I was wrong to keep the chicken in its original packaging. The Sell By date is today.
Anyway, I'm curious about something else. The cookbook author's favorite chicken roasting pan is a cast iron skillet. I'd never heard of this before, but was eager to try it. I have a lot of cast iron. Do any of you roast meat or chicken this way?