[ SECRET POST #2706 ]

[case]

⌈ Secret Post #2706 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 04 pages, 079 secrets from Secret Submission Post #387.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: what's your favorite thing to cook?

[ginainthekingsroad]

I don't understand how someone could be sick of portobellos...

I make a lot of roast chicken, usually with just thighs. Thyme-Butter Chicken and Roast Veg is one of my favorite recipes, and will always impress company (or just make a lot of delicious leftovers):

1 package chicken legs or 1 quartered whole chicken
1 stick salted butter (room temp)
a bunch of fresh thyme
Olive oil
salt and pepper, red pepper flakes

Your favorite veggies, cut in nice chunks; I recommend:
-2 fennel bulbs
-some small thin-skin potatoes are best, but you can use whatever potatoes are on hand, just cut 'em up
-mushrooms (button, cremini, portobello, whatever)
-some carrots
-garlic bulbs (don't bother peeling them, just separate them)
-1/2 an onion, or more if you're making a lot or really like onion
-use whatever you like; I've also included brussels sprouts, butternut squash, zucchini, eggplant, turnips etc.

Cut up your veg and put it in a big roasting pan. If it's overflowing with veggie deliciousness, you might need to use 2 pans. Lube them with some olive oil, and a little S&P.

Dice the butter into some cubes in a shallow bowl. Then pluck all the leaves off a ton of thyme into the butter. This is time-consuming (ha!) but worth it. Mix the thyme and butter together; a pastry-cutter is useful.

Pat the skin of your chicken pieces dry with paper towels (enhances crispiness), and place them on top of the vegetables. Rub 'em with your butter mixture, and throw globs of it onto the veg too. Season with S&P, a little red pepper, and roast at 400F for about an hour. BAM.

You can also successfully roast just veggies with the thyme butter (big hit with my vegetarian friends at a potluck Thanksgiving), although I'd do it at 425F for 45-65 min and make sure to stir them to prevent scorching. You might want to add a tablespoon or two of water or vegetable stock if they're looking a bit dry; the chicken adds moisture in the standard recipe.