Coronavirus Cooking

Like every other family in the world, my husband and two kids are shut in and have been for the past 3 weeks. We are actually getting along quite well -- everyone in their own corners most of the day, and meeting for dinner in the evening. I have enjoyed cooking dinner almost every night. We have planned meals for at least a week at a time, and have been making it up to 10 days between trips. I've got to say, I'm kind of proud of how well it's been going.

I saw a little segment on CBS Sunday Morning where Bobby Flay talked about cooking for his family during the stay at home order. He said he made Ina Garten's Lemon Garlic Chicken and then chicken salad for lunches -- eureka! I had the recipe in an old binder of recipes I've kept for years. We had a chicken, lemons, bacon, garlic it was like Chopped in my kitchen and it was delicious.

Lemon and Garlic Roast Chicken
1 roasting chicken
Kosher salt
Ground black pepper
1 large bunch of thyme (I used dried)
4 lemons (you can get away with 3 in a pandemic)
3 heads garlic, cut in 1/2 crosswise
2 T. butter, melted
1/2 lb. sliced bacon
1 c. white wine
1/2 c. chicken stock

Preheat oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough to garnish (...again, a pandemic... not necessary), 1 lemon halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.

Roast the chicken for 1 hour. Remove the bacon slices and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminium foil while you prepare the gravy.

Remove all but 2 T. of fat from the bottom of the pan (...pandemic... use all the fat). Add the wine and chicken stock and bring it to a boil. Reduce the heat and simmer for 5 minutes or until reduced by half.



Chicken Salad
Chopped chicken (leftovers from above)
Onions
Celery
Chopped parsley

Dressing
1 c. Mayonnaise
2 t. Lemon Juice (or so)
1/2 t. Tarragon
Salt

Mix the dressing in a small bowl, fold in chicken, onion, celery, and parsley.