One cut from a chicken bone and one burn from a 450 degree oven later (the kitchen's way of reminding me I'm alive), and roast chicken with dijon sauce is made. I don't have any pictures this time around. I'm treating this recipe a little differently, sort of like trial and error. There are a few things that first require some practice:
- Like taking apart a chicken. I've never taken apart a chicken. This part is fun and totally makes you feel handy and able. Plus you can't beat the price per pound. Watch the video from Gourmet Magazine. Ian Knauer makes it look really simple and I believe, after some practice, it is.
- Like perfectly browning the chicken. The main factor here is patience. You want to turn the chicken well before it's ready. It's sizzling and it smells so good, but it's not ready to be turned. I need to work on my patience.
- Like resisting the urge to drink the dijon sauce straight.
This recipe is entertaining to make and to serve. I'll be making it again soon. Practice makes perfect.
If you want to see perfection, check out Smitten Kitchen.