I don't ever remember my grandmother defrosting fowl in the refrigerator. The chicken thawed on the counter even in the blazing summer. She probably cut the chicken with the same knife as she diced the vegetables for that meal and patted us on the cheek with chicken gooky hands! Did any of us get sick...nope...heck, we gulped down raw eggs in our Ovaltine to put on weight. Gosh, I did that all through college...okay...it was a raw egg in beer with a whiskey chaser, but you get the point. I don't remember all this scrubbing and disinfecting that we do. Whoever thought we'd be a generation of people who carry around a bottle of sanitizer in our cars and handbags? Mine hangs from a chain on my purse. Even after the Handshake of Peace at Mass, some congregants discreetly squeeze a drop to cleanse their hands. (I'm talkin' to you, Judey.) Isn't there something about holy germs not harming you? And whatever happened to, "You gotta eat a peck of dirt before you die"? Anyway...back to chicken.
I do enjoy it. I'd rather a thigh than a breast, the more fattening section, of course. We are told that chicken is a healthier meat to eat and it's versatile. Heck, anything odd or exotic tastes like chicken...rattlesnake, alligator, iguana. My husband, Steve, thinks exotic meats should be banned, "If the darn meat tastes like chicken, than why are you eating something crazy...eat chicken." From previous posts, are you surprised he thinks this way? In my opinion, one of the most mouth-watering aroma is a chicken roasting in the oven. What better comfort food is there? When you bite into a roasted piece of this bird and the clear juices ooze out, the crispy skin crackles and that salty, buttery taste kisses your tongue...man 'o man it's heaven.
My "tribute to chicken" recipe is an old family favorite. I use only thighs, boneless if I need to roast them quick and bone-in on a unhurried weekend. I'd love to say it's not a diet-buster, no squawking please, but I can't...it's just so darn good! Don't forget to make memories at the table.
(Roasted Chicken Thighs with Rice & Corn)
6 chicken thighs clean and remove skin and excess fat, pat dry
Season the thighs with salt, garlic powder, onion powder & pepper
Sprinkle thighs with parsley flakes
1 cup uncooked rice
1 stick butter
1 small can corn, drain
Pre-heat oven to 400 degrees. Prepare and season chicken and place in a large pan. I prefer a dark metal pan because the chicken crisps better. Cut up 3/4 of the stick of butter and place pats on chicken pieces. Bake in oven for 40-45 minutes if boneless. 55 to 60 min. if bone-in. Prepare rice according to direction and set aside. Turn chicken over just once in roasting process. Baste a couple of times. When chicken is 10 min from being done, remove to a separate plate. Put cooked rice in the chicken pan with the remaining butter and mix well with drippings. Make sure all the brown-bits are scraped into rice. Add corn and mix. Place chicken back in pan mixing rice all around the chicken. Cook final 10 minutes. Serve with a salad.
Serves 3. Enjoy!
Remember To Make Memories At The Table