When the time comes to roast a chicken, I tend to go one of two ways — Zuni or Thomas Keller — depending on how early I can get my act together. (My act getting-togetherness being what it is, you shouldn’t be surprised to learn that I default to Keller.) They’re both foolproof recipes that yield a moist, juicy bird with a minimum of effort, which I think we all can appreciate. But another reason I roast this way is because neither involves breaking down the bird beforehand. Butchering anything in my kitchen is often met with much sighing and gnashing of teeth, for it rarely turns out well. Not that it stops me. For a while, I thought poultry shears would be my salvation, but my chicken managed to look even more like a crime scene than usual. I tried the cleaver route as well, but things still went awry.
Then, earlier this year, I was invited to take a cooking course at the Institute of Culinary Education (ICE) in exchange for a blog post on their site. How could I refuse, especially when they’re located in my (former) office building? I perused the courses, searching for the sweet spot in the Venn diagram of interesting, useful and schedule-appropriate. I found it in a course on Sustainable Meats, taught with a wicked sense of humor and smart-assedness by Chef Erica Wides. There were maybe 10 people in the class, all there for different reasons — their own health, a cleaner environment, and animal welfare concerns, just to name a few. We prepared an entire meaty dinner from scratch, but […]