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Chicken Again

I had a great time on a recent trip with my daughter. We took trips to the town pool, to the Pacific Ocean, to the movies, and to a cookout. The food was fabulous, and included both tacos and nachos that my daughter made with a roast chicken she bought at Costco.

On the flight home, I thought about getting a roasting chicken myself. I asked one of my neighbors to keep my newspapers for me, and when I got home and read them the next morning, I saw the advertising pages included Perdue roasting chickens for $.99 a pound at Stop & Shop. I bought three and froze two.

I decided to try a recipe by cookbook writer Melissa Clark for roast chicken under bread. I roasted one of those chickens with the garlic bread I had previously frozen. My yummy dinner included three sliced local heirloom tomatoes and I savored the coming of autumn and winter meals to come.

Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at leeawhite@aol.com.

Roasted Chicken under Garlic Bread

Yield: Serves 4, plus leftovers

Ingredients:

8 ounces good white dry wine (never cooking wine, of course)

2 ounces (4 tablespoons) butter

1 good-sized roasting chicken (about 5 to 6 pounds),

gizzards removed, chicken patted dry and salt and pepper

tossed into the cavity

garlic bread (recipe below)

Directions

In a small saucepan, over medium heat, allow butter and wine to reduce for 15 minutes.

Turn oven to 350 degrees. In a roasting pan, place garlic bread, cut-size up. Top with chicken. Place the chicken in the oven for about 20 minutes, then pour the wine/butter over the chicken. Roast the chicken until crispy (temperature should be 165 degrees at the thickest part of the thigh, without touching a bone).

The garlic bread should be crispy and soft at the same time. Serve within 10 minutes, with bread cut into croutons around the chicken.

Garlic Bread

Yield: A large baguette will feed at least 6 people; if using it under the bread, open the loaf and place under the chicken, cut side open; otherwise, freeze it in foil.

1 large baguette, sliced through horizontally

In a small food processor (or processed with a small mixer), add 8 tablespoons (4 ounces) unsalted softened butter, 4 tablespoons extra-virgin olive oil, and chopped parsley. Add salt and pepper, to taste. Slather each half of the loaf with the garlic mixture and put the slices together if not using immediately.