We hit our backyard yesterday. It needed a makeover badly. A cut, color, eyebrow wax, and a spray tan. She had been feeling a little tired and beat up from all the rain these past few months so we decided it was a day for some tending. She totally deserves it.
My husband and I tend to get a little excited about these types of projects and so when 2 ideas started to turn into 62, we decided to hire some cheap labor to keep us focused. She helped us write a list of goals:
Need a little help with the list? Sure. That's wheat grass, flowers, herbs, tomatoes, strawberries, and a lime tree. Seemed like a solid plan. And it was, really. But about 3 hours in when it looked like we had made the backyard's situation way worse instead of better, I needed a break. And by break I mean I needed to roast some chicken.
I'm sure I've talked about this here before, but a few years ago Ina Garten changed my chicken life. And while this is more about a technique as opposed to a recipe, it's worth mentioning again. Anyone else opposed to the poaching method? Tired of that weird chicken foam that floats to the top of the pot? Ina says for the best-tasting-juiciest chicken, buy it bone-in with the skin on and roast it with a little olive oil, salt and pepper. After 35 min at 350 it comes out perfect every time. Super easy, super dependable. No more chicken foam! (I just yelled that.)
Once it's cooked and cooled a bit just take the skin off and cut the chicken off the bone. Before you know it you'll have a ton of perfectly cooked chicken with endless options. I like endless chicken options.
After our backyard's spa day (she looks SO much better, btw) we chowed down on Greek chicken pitas with tzatziki, but I'll tell you more about that later.
Thank you Ina! We love you, your full-proof cooking, your beautiful house, and even your cute socially akward (at times) husband.