Chicken Adobo

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This is it, kids. This has to be the last recipe I share from April Bloomfield’s new book, A Girl and Her Pig, or pretty soon I’ll look like that pig slung over her shoulder on the book’s cover (slaughtered for divulging too many cookbook recipes).

If you’ve tried any of the recipes I’ve posted (the porridge, the curry) you know that this book is a keeper. And this particular recipe isn’t just a keeper, it may become a new weeknight staple. Not only is it explosively flavorful, it’s really easy to make.

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Three Chicken Dinners: Meyer Lemon Stuffed Chicken Breast, Italian Sweet & Sour Chicken & Chicken with Lentils and Marsala Gravy

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If you cook the same thing over and over and over again, eventually you get really good at it.

That’s what happened with me and chicken: I’m really good at cooking it. And though there are many who find chicken boring, that’s usually because chicken, when stripped of its skin and bones, is, indeed, very boring. So the first rule is: never cook chicken without the skin or bones. The second rule is: be generous with salt. I’ve quoted this often, because I never forgot it; when Mario Batali had his old Food Network show he showered a raw chicken with salt and said: “No one ever says ‘this chicken’s too salty.'” He’s right–and that salt makes a huge difference.

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Chicken Fat Fried Potatoes

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It occurred to me last Thursday that one of the best recipes in my repertoire isn’t even something that I consider a recipe. It’s a thing that I’ve done for years and years–I talked about it in my video “How To Roast a Chicken”–and, yet, when I look at it by itself, separate from the main event, this thing that I do is pretty extraordinary. And that’s cutting small potatoes in half and placing them cut-side down around a whole chicken before it goes into the oven.

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