Friday, April 09, 2004

I made the oven barbequed chicken from this month's Cook's Illustrated. Man, is their easy barbeque sauce yummy. I was a bit nervous about chicken breasts- even free range, organic chicken breasts- cooked with no brining or salting or nothing- so I salted them a few hours before dinner, Judy Rogers-style.

The sauce was so easy. So, so easy. And the chicken was a snap to make- though I lack an in oven broiler, and they warn against trying it with a drawer broiler. So I just cooked on on really really hot. I served it with asparagus with browned butter and pecorino romano (an old favorite from A New Way To Cook.) It was Jeff's favorite meal of the week.