On Sun, 13 Aug 2006 23:04:32 -0600, Christine Dabney
> wrote:

>On Mon, 14 Aug 2006 00:01:48 -0500, Damsel in dis Dress
> wrote:
>
>>Start a new thread, and we can all work on it!
>
>Okay!!!
>
>Doing that now.I changed the thread title...

ROFLMAO! Post as few details as possible, please. <G>

Okay, guys, Chris is making a roast chicken recipe that Tammy posted
(see below), and is wondering what to serve with it when she has her
friends over for dinner.

MY FAVOURITE SIMPLE ROAST CHICKEN

One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)

Unsalted butter
Dijon mustard

Preheat the oven to 450°F. Rinse the chicken, then dry it very well
with paper towels, inside and out. The less it steams, the drier the
heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not
difficult, and if you roast chicken often, it's a good technique to
feel comfortable with. When you truss a bird, the wings and legs stay
close to the body; the ends of the drumsticks cover the top of the
breast and keep it from drying out. Trussing helps the chicken to cook
evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken — I like to rain the salt over the bird so that
it has a nice uniform coating that will result in a crisp, salty,
flavorful skin (about 1 tablespoon). When it's cooked, you should
still be able to make out the salt baked onto the crisp skin. Season
to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is
up to temperature, put the chicken in the oven. I leave it alone — I
don't baste it, I don't add butter; you can if you wish, but I feel
this creates steam, which I don't want. Roast it until it's done, 50
to 60 minutes. Remove it from the oven and add the thyme, if using, to
the pan. Baste the chicken with the juices and thyme and let it rest
for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that
immediately. Remove the legs and thighs. I like to take off the
backbone and eat one of the oysters, the two succulent morsels of meat
embedded here, and give the other to the person I'm cooking with. But
I take the chicken butt for myself. I could never understand why my
brothers always fought over that triangular tip — until one day I got
the crispy, juicy fat myself. These are the cook's rewards. Cut the
breast down the middle and serve it on the bone, with one wing joint
still attached to each. The preparation is not meant to be
superelegant. Slather the meat with fresh butter. Serve with mustard
on the side and, if you wish, a simple green salad. You'll start using
a knife and fork, but finish with your fingers, because it's so good.

Makes 2 to 4 servings.
Bouchon
2004
by Thomas Keller
Artisan