Notes on “Lebanese Chicken”

Hooray! I’m glad to hear that you’re getting into the swing of things. It sounds like it was a success! A few comments:

1. It looks like you got a pretty big bird; this may account for it taking longer than expected. You’re right, though, a lot of factors can affect cooking times, including your particular oven. I will say that it’s definitely worth the extra cost to buy free range, organic, and/or kosher chickens. What they lack in breast size they more than make up for in flavor.

2. Re: “the wrong pan,” that blackening you got is ’cause your pan is so big. Ideally you want a pan without a lot of room around the chicken. Who cares though? If you want to avoid killing yourself scrubbing that black stuff off of your pan, just put a layer of aluminum foil on the pan before you add your chicken.

3. I’m strangely pleased that you went out and bought a mortar and pestle. I will tailor my future directives accordingly. As you may have already guessed, for the Lebanese Chicken recipe, in addition to the coriander, you can (nay, should) smash the garlic to a paste in the mortar and pestle as well. I do it like this:

  • roughly chop up garlic into a few pieces, add it to mortar with the salt
  • pound that shit until it’s a paste
  • now add the coriander seeds, and crush kill destroy
  • in the mortar, add yr oil and lemon juice and mix it right there
  • Anyway, nice job!


One Response to “Notes on “Lebanese Chicken””

  1. hokiewalrus Says:

    It may have looked big, but it was only 3.2 pounds (1.45 kilos). It worked out that the only birds they had that small were in fact the organic ones, which I tend to buy anyway, I think they are worth it.

    My pan selection is pretty limited at the moment, I’ll probably end up buying more as I start cooking more.

    I did smash up the garlic in the mortar and pestle as well, using that was by far the most fun part. Hulk smash!

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