Wookiee Hut Cuisine presents:
You-Me Chicken
by SuSu

What's the most romantic meal you can think of? For some, it's expensive, in a ritzy place, there are candles on the table, the food is exquisite, etc. Nothing wrong with that ... but if your idea of romance is "down and dirty" too, then you might prefer this chicken: eaten in private, with your hands, succulent and juicy, finger-licking, luciously seasoned ... and the right size for two to be sated! (Just be sure to have lots of dampened clothes around, for all kinds of clean up.)

So now you know why it's called "you-me" chicken! Make it for you and a loved one. Leftovers are very good, too!


    Rub
  • 1 cup coarse (kosher) salt
  • 2 teaspoon dried rosemary
  • 2 teaspoon dried sage
  • 2 teaspoon dried thyme
  • 2 teaspoon dried oregano
  • 2 teaspoon dried celery or fennel seed
  • 5 bay leaves
  • 1 tablespoon black pepper
Place all ingredients into a blender and blend till everything is finely powdered or ground looking. Store in an air-tight jar. Makes about 2 cups.

    The Chicken
  • ¼ cup rub
  • 1 small whole chicken, fresh or thawed — about 3 to 4 lbs (1300 to 1800 g)
At least 6 hours before roasting, and up to 3 days before, prepare the chicken: Take it out of the package, remove the giblets and the fat from the inside of the vent. Rinse it under cold water thoroughly, then dry it with paper towels, inside and out. The skin should be as dry as you can make it.

Pat the rub all over the outside of the chicken — be sure you get under the wings, between the leg and thigh, etc. It should be evenly and well-coated throughout. Sprinkle a little bit of the rub inside the chicken, but don't worry if you don't have much. The insides will be seasoned enough with just a sprinkle of the rub tossed over the backbone.

Place the chicken in a container and cover loosely. Place in the coldest part of the refrigerator (usually toward the back of the bottom shelf) till about an hour before you want to roast it. No need to turn it.

An hour before roasting, remove the chicken from the refrigerator to warm up to room temperatue. Set the oven rack slightly under the middle of the space, and heat the oven to 450°F (230°C).

Foil-line a roasting dish (easier clean-up later) and place a sheet of parchment paper on the bottom of the pan. Place the chicken on it breast-side down. Place in the oven and cook for 40 minutes. It might be smoky and it'll sound spattery in there.

Turn the chicken over so the breast is up, if you prefer. The parchment paper may lift up with the chicken, and go ahead and peel it off the breast (it was there to prevent the skin from sticking to the foil and ripping). Roast for another 20 minutes.

When done, remove the pan from the oven and tend loosely with foil — you don't want to steam the crispy skin. Allow to sit for 10 minutes or so. It will be too hot to eat at this point, and resting allows the meat to relax and re-moisten.

Cut the chicken up into pieces if you like, before serving. Or if you're just having this with a bottle of wine, you can go the sensual route and serve the chicken whole for the two of you to share!

Serves two lovebirds, or four less amorous diners, with side-dishes. The chicken is good cold, so you can bring this to a picnic, prepared in advance (though the skin will not be so crispy). It will be well-seasoned, so it'll be great cold. And you should make several at a time — it's easy to prepare and as long as you have enough room in your refrigerator or oven, of course.


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