I am a complete sucker for oven roasted chicken. There is something magical that happens in the oven, especially if you stuff something extra under the skin of the bird. And, once you get over the fear of it, and use my super trick below, it is as easy as can be. This week I decided to give Toni’s recipe a go (from one of the many roast birds on my board) and it was worth the adventure, especially with the week I’ve had.
I am a language teacher assistant here in Spain and we are screaming toward the end of the trimester. While my position means I’m not flirting with crazy as much as some of my colleagues, I’ve been spending 12 plus hours a day at school this week. During my
breaks meals I have been tucking into a bit chicken and couscous and it has made both a delicious and brain refreshing repast. It even seems to make thinking in Spanish and attempting to speak in Galician a bit easier.*
(*There is no scientific evidence that this meal makes it easier to think or speak additional languages. The author is likely experiencing a placebo effect due to stress.) Continue reading