I was out last night for dinner and went to a BJ's brewhouse where I ordered their roasted chicken. Now I wasn't expecting anything special. The description was rather plain too, in that, it didn't contain any oil or butter in the recipe ( sauce etc)
What I received was the finest example of roasted chicken I've ever had. The meat was tender and perfectly moist, and the skin shattered under the pressure of the knife. Even the golden brown color of the whole piece was perfect. I couldn't help but think that if someone were to turn in something like this in a competition, with a bit of smokiness, they'd be hauling out several trophies.
There were two aspects besides the amazing skin, and perfect doneness that got me thinking about this post. One, is that I could absolutely swear there was a hint of something like bacon grease, or pancetta fat or something, that must have been lightly brushed onto the meat before it went under the broiler. The taste wasn't evident, except for that succulent flavor you get from anything that comes in contact with pork drippings. And two, they kept the seasoning very, very simple. Nary an herb or visible spice on the whole thing. The very light coating of rub or seasoning couldn't have had much other than some salt and garlic powder. No red speckles or black or even herbs. But just simply amazing.
My chaotic schedule has kept me from posting on here in a while, but last nights meal has me dreaming of some chicken, so I'm getting the patio organized and ready for a cook as I type this.
Great day all.
What I received was the finest example of roasted chicken I've ever had. The meat was tender and perfectly moist, and the skin shattered under the pressure of the knife. Even the golden brown color of the whole piece was perfect. I couldn't help but think that if someone were to turn in something like this in a competition, with a bit of smokiness, they'd be hauling out several trophies.
There were two aspects besides the amazing skin, and perfect doneness that got me thinking about this post. One, is that I could absolutely swear there was a hint of something like bacon grease, or pancetta fat or something, that must have been lightly brushed onto the meat before it went under the broiler. The taste wasn't evident, except for that succulent flavor you get from anything that comes in contact with pork drippings. And two, they kept the seasoning very, very simple. Nary an herb or visible spice on the whole thing. The very light coating of rub or seasoning couldn't have had much other than some salt and garlic powder. No red speckles or black or even herbs. But just simply amazing.
My chaotic schedule has kept me from posting on here in a while, but last nights meal has me dreaming of some chicken, so I'm getting the patio organized and ready for a cook as I type this.
Great day all.
