Category Archives: poultry

Hot Wings and the State of Things

Hello again.  It has been awhile, but this time I make no apologies.  We have been busy: working, nesting, living, grieving.  We are now firmly planted in our new apartment, and loving it more every day.  We’ve built bookshelves, sold furniture, scouted Craigslist in vain for a sofa small enough to fit up the staircase, enjoyed evening strolls around the neighborhood, and Saturday mornings at the farmers market.  We lost a very dear friend to the darkness of PTSD. In the aftermath we have spent time enjoying one another, making the most of every moment we are blessed to have together.  We have been reminded to appreciate our friends and family, and to invest in those relationships more intentionally.

The transition from winter to warmth, combined with the hectic and the sad, has brought inventive cooking to a standstill.  I have again fallen back to the well known, the easy to produce, comfortable in familiarity.  Though it isn’t earth shattering, I thought I would take a moment to share one of those easy everyday recipes with you, something you can throw together when all you really want is time to enjoy the people around you, while providing a good meal.


I served these wings with Toasted Millet Salad with Arugula, Quick Pickled Onion and Goat Cheese by Sara Forte as seen at My New Roots

If you are already familiar with processing chicken wings, feel free to skip down to the recipe.  For the rest of you, we are venturing back into the somewhat scary territory of poultry here, but stay with me.  In this post about Herbes de Provence Roasted Chicken we addressed some of the concerns sometimes felt about working with meat and poultry.  If you are new to cooking meat, wings can be far less daunting than a whole bird.  Many stores offer the wings already cut up into two segments, and if time or knife skills are a concern, go for these.  But the whole wings are really easy to process and usually a good bit less expensive.  Here’s what you do:

First, find the joint between the lower wing and the wing tip (the pointy bit with no meat on it).  Find the point where the joint flexes and cut in between.  It may take a few tries, but you will know you’ve found the right angle when the knife doesn’t meet much bone resistance.  Now, same with the upper wing and lower wing.  Flex the joint between the two.  Start cutting through the flap of skin, aiming down toward the knob at the bottom of the upper wing (the part that looks like a miniature drum stick).  Once you’ve gotten there, you will see the elbow joint, a rounded white knuckle of bone.  Cut under that.  Now, practice!  Heck, if you don’t get it right with the first full batch (or five), the things are still edible.  Just make sure you don’t have any little bone fragments attached to your cut pieces.  Rinse, if necessary, and pat dry.




Hot Wings


garlic powder

cayenne pepper

olive oil

chicken wings (I made about 20 full wings here)


hot sauce (like Franks, Red Hot, etc.)


Preheat oven to 425.

Line large baking pan with parchment; do not use foil because the meat will stick and tear.  Dust prepared wings with cayenne and garlic powder.  Drizzle with olive oil.  Place in oven and bake for 15 minutes.  Turn oven down to 375; bake for an additional 20 minutes.  Check for doneness (no pink).

Meanwhile place 1/2 cup hot sauce and 1.5 tablespoons of butter in a large pan.  Heat over low to melt butter and combine.  Remove wings from oven and transfer to pan.  Toss (or carefully turn) in sauce to coat.  Heat until sauce is slightly thickened and wings are fully coated.  Serve with lots of napkins!

I’d love to know: What is your favorite meal to share with family and friends?  Tell us about it in the comments below.



Feast.  To me that word is redolent of picnicking Pickwickians, the overflowing hampers and larders of Ratty and Mole, and Hobbits (classic British authors have a way of describing food with a most wonderfully sympathetic, gleeful greediness).  One of the favorite meals in our house is something we call Feast.  Feast has many forms around a basic formula.  Meat, cheese, fruit, vegetables, bread and/or crackers.  Nuts, chocolate, and jams, pastes and pickles are optional.  It is roughly akin to the classic cheese board, but so much better!  Feast is the base for the perfect, quick picnic, an elegant,yet casual dinner with friends or a cozy tête-à-tête with the one you love.

After a solid week and a half of eating out here in Canberra, we were ready for a quiet meal at home (don’t get me wrong, the food here in Canberra has been outstanding, but it is nice to have a break from going out).  One of Jason’s co-workers was flying in Sunday and we found a wonderful market during the week, so out we ran to get feast for three.

Rockmellon (American English: Cantalope)

Sweet Slices

Forbes Nectarine

The Pink Lady



Our Basic Feast

Herbes de Provence Roasted chicken

fresh goat cheese

sharp cheddar

apple slices (tart in our house)

“carrots in sauce”  that is a Jason term for carrots and other crudite style vegetables tossed with a champagne vinegarette

Wasa crackers and brown rice crackers

Amazing Additions/Substitutions

smoked salmon

deli meats (ham, turkey, etc)

hard salami

boiled eggs

any and all of the vast world of cheeses (though we have yet to find a place for blue cheese in Feast. . .or much of anything)




any fruit!

crudité style veggies


quince paste



dark chocolate

whole grain mustard

Have a feast of your own?  Write or send pictures and share!

Herbes de Provence Roasted Chicken

Happy New Year.  I know I always write in a rush, and today is no different.  Jason and I are leaving for Australia tomorrow and I have just enough time to get this posted.  The following recipe is a favorite stand-by in my house and tonight’s dinner.  We use it mostly for Feast (you will hear more about Feast in the near future; it definitely deserves its own post!), and then the leftovers are thrown atop a salad , with apple slices, goat cheese, cherry tomatoes and pecans.

Herbes de Provence Roasted Chicken

For the timid:

I know, raw meat can be scary.  When I first got married and began learning to cook, I would even feel a bit queasy if I had to work with raw chicken.  From time to time I have to do battle with moral and/or philosophical qualms about eating another living being (I have a fairly well-developed rant on this subject that I will spare you).  I even put in a year-long stint as a vegetarian at the age of 12 because of it.  What I’m trying to say is, I understand your hesitation.  However, unless you are declaring for vegetarianism, you should learn how to work with that meat you want to eat.

For beginners:

There are two schools of thought on how to treat raw chicken.  The first says that it is a good idea to wash your chicken with cold water before using.  The second says that you risk spreading, and, therefore, contracting more bacteria by washing the chicken in your sink than you do by simply transferring the chicken directly from packaging to oven.  Both camps agree that it is best to remove the parcel of giblets from the cavity before proceeding with either course :) (the first time I cooked a whole chicken. . .6 years ago. . . I was unaware that they left presents inside and was amazed to find a paper packet inside my cooked bird!).  I am firmly in the former camp, despite all statistics to the contrary. I like to rinse, check for previously missed feathers and other spots, and dry my chicken before using in any recipe, and then clean all my surfaces thoroughly.

Now that you have this lovely clean chicken, take a few moments to look at it, see which bits move and how.  This will help you when it comes time to carve your bird.  After your chicken is cooked, the easiest way to take it apart is as follows:  remove the twine from legs.  Take the leg  quarters off at the joint; remove wings in the same manner or cut with a bit of breast meat.  To cleanly remove the entire breast, position your knife just slightly to either the left or right of the breast bone and slowly cut down, allowing the knife to be guided by the ribs.  If your chicken is very tender and your fingers are impervious to heat, you should be able to take the chicken apart with your hands after starting the cuts.  It may take a few attempts to master carving, or you may be a natural; once you have it down the process is extremely quick.

twine, lemons, apples, and Herbes de Provence with salt and pepper

the lemon and apple steam within the cavity of the chicken, infusing the meat with their fragrance and flavor

everything is better with butter!
(but if you are dairy free,or a.e.d., olive oil is great too)

After seasoning and stuffing the cavity, tie the legs with the twine. This ensure a compact chicken and thus, more even cooking.

Tuck the wing tips under to draw wings in tight to the body.

Note:  This was the first time I used softened, rather than melted butter for this chicken.  I find melted far easier to work with although the end result is the same.

Ready for Feasting!

Herbes de Provence Roasted Chicken


1 3-4 lb. whole roaster chicken

1/2 lemon

1/2 small apple

1  Tbs Herbes de Provence

3/4 Tbs. Kosher salt

1/2 Tbs. freshly ground black pepper

4 Tbs. unsalted butter, softened or melted and cooled slightly (dairy free or on the allergy elimination diet?  3 Tbs. olive oil may be substituted)

Pre-heat oven to 425 degrees.  Line a roasting pan (I use the bottom half of a broiler pan) with either foil or parchment.  In a small bowl combine Herb de Provence, salt and pepper.  Cut apple and lemon into quarters and maintain 2 quarters of each.  Have an eight inch or so section of twine cut and ready.

Place cleaned and dried chicken breast side up in roasting pan and rub or brush with butter.  Season both the cavity and the outer skin of the chicken with herb-salt-pepper mixture.  Stuff the cavity of the chicken with the apple and lemon quarters until well filled but not bursting.  Crossing the legs of the chicken over the rear opening, tie with twine to secure.  Tuck front wing tips under body so that wings lay folded tightly against the breast.

Place in pre-heated oven and cook for 20 minutes.  Lower oven temperature to 375 degrees, baste chicken  with pan juices, and continue cooking until the temperature of the meat between the thigh and the breast reaches 180 degrees (treat yo’ self to a digital thermometer, and eliminate the anxiety of guessing)or until juices run clear.  Estimate roughly 18-20 minutes per pound after the initial 20 minutes at 425 degrees.  This means a three-pound chicken should take roughly one hour and twenty minutes.  Remove fully cooked chicken from oven and allow meat to rest for ten minutes before carving and serving.