Roast Chicken with Roasted Vedge

Friday March 14

Okay, so we had a roast chicken only two weeks ago. So sue us. Maybe it's just that it's a natural for Shabbas. Also, Holt had an upset stomach, and every Jewish grandmother used to say that chicken, whether roast or soup, is easy on the stomach.

Of course, we now live in a brave new world where the USDA doesn't even try to regulate, and TV ads indicate that your kitchen sponge is likely to be dirty by showing a woman wiping down her counters with a chicken leg. Which is why we make sure that our roast chicken is fully cooked to 165 degrees.

We also slipped butter as well as thyme under the skin of the breast, and skipped the lemon in the cavity (only thyme sprigs). Soaking up the schmaltz around the bird were roasted vedge dusted with (kosher) salt: turnips, fingerling potatoes, parsnips, carrots, and wedges of red onion. The last were particularly tasty.