Taking a Bird to Dinner


Chickens, cornish hens, you know – the bland birds – you really need to dress them up if you’re going to bring them up a class and make them suitable for a fancy dinner.  When I see “chicken” on a menu, my eyes generally don’t pause long enough to absorb the description. I move ahead quickly to other, more interesting menu items.

Sadly, poultry has not quite transcended the economic classes. It just can’t seem to break the barriers around the upper class of meats, which are highly guarded by the cow (veal)  and lamb and sometimes a pig or two, noticeably creatures without feathers. But if you get the bird naked, you can dress it up to fit in with at least the high-middle class.

For instance, skip that  boring flour dredging and massage some Dijon mustard on the skin. Poultry seasoning has the right combination of salt and herbs such as thyme, sage, marjoram, made specifically for the bird’s enhancement. If you’re not a fan of the mustard flavor, mayonnaise works just as well to help crisp up that skin. (Why haven’t they developed crispy chicken skin as a snack? Yum.)

This chickenwas finished with baking a fresh sprig of rosemary on top. There’s something about rosemary and chicken that marries well together.

 

This cornish hen was coated and baked with a cranberry-pomegranate reduction to add a little bit of sweetness if you like mixing your savory and sweet together.

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