Despite my track record with women, eyeglasses, and life choices, people assume that I have good taste. One question I get is, "What's the best meal you've ever had?" Surprisingly, the best meal I ever had was my first Thanksgiving Dinner after leaving home for college.
I'll elaborate. Throughout most of my childhood, holidays like Christmas and Thanksgiving were sources of great anxiety. I grew up in a non-Christian, Asian-American household. Naturally, Christmas and Thanksgiving weren't a big deal to my parents. That was fine, but what I really hated was the school activities that lead up to and followed these holidays. Writing paragraphs about these celebrations usually resulted in me making up stories based on the research I would do watching network TV holiday specials. The worst was making decorations I knew I'd never need. To this day, I still get pissed off when I see paper turkeys made from hand outlines. I'm talking uncontrollable, irrational rage.
Around my freshman year of high school, my friend's parent found out that I didn't have anything to do for Thanksgiving and invited me to spend it with them. I would spend the next four Thanksgivings with them. Thanksgiving became "a thing" for me. In fact, when I told my friend's mom I was going to Oberlin (see bad life choices) she said, "Steve, I'm a little disappointed you won't stay near here, but promise that you'll always come home for Thanksgiving."
My head is still spinning from my first months at Oberlin. I was socially awkward and not nearly smart enough. I still believe that my presence at Oberlin was a cruel social experiment for the entertainment of leftist communists. I couldn't wait for Thanksgiving in Norwood.
I found it funny how things had come full circle. Here I was seeking refuge from feeling out of place, and I was running towards what had once been the source of severe childhood isolation. I felt that if Thanksgiving could become a source of profound meaning then maybe Oberlin could as well. This is central to my theory that great meals are experiences.
In honor of Thanksgiving with the Reillys and my best meal ever, I'll share some tips about Roasting a Bird.
FYI ... I have spent every Thanksgiving since that once back in 1998 with the Reillys. Recently, I have doubled up on feasting so that my cousins Lucky and Bubba can say they spent Thanksgiving with family.
Brine your bird ... Before roasting let it sit in a salt and sugar water solution for at least 2 hrs. The proportions should be enough to make the water taste like sweet seawater. That's not me talking, that's my homeboy Ming Tsai.
Don't stuff it. You run the risk of drying out the bird and there are also some serious cross contamination issues. Just don't do it.
Liberally prick the bird with a fork. This is a trick for crispy skin and moist meat.
Separate the skin from the flesh. Another trick for crispy skin.
Before sticking in the oven let the meat come up to room temp. This helps prevent the meat from drying up and keeping to cook times.
Cut slits in skin on the back of the bird. This is another crispy skin tip taken from Cooks Illustrated.
Directions Assuming the above steps have taken place
1. Preheat your oven to 350 F
2. Pat the bird dry
3. Salt and pepper the bird
4. Rub butter on top of the bird, but under the skin
5. Fill the cavity with carrots, onions, and celery, close the cavity with string.
6. Stick the bird in the oven. Cook times vary by the weight of the bird, but a rule of thumb is 15 mins per pound.
7. Baste the roast every 30 mins.
Be creative with the leftovers.
I love going with roasted chicken salad sandwiches or chicken stir fry. The bones should be used to make chicken stock, which can be used as the base for numerous soups or risotto.
You can turn a 3 lb, $6 chicken into 4 or 5 creative servings of chicken. That's some serious value. The only limitations are the limits you place on yourself!
NEXT TIME - The Wonderful Joyce Chan Wins a Cooking/Dining Playlist
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