Minimalist Roast Chicken

Yield: 4 servings
Time: 50 to 60 minutes
Ingredients

• 1 whole chicken, 3 to 4 pounds, trimmed of excess fat
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper

Instructions

1. Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
2. When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
3. Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.

Notes:  

• The reason it works is that legs are cooked at higher temperature than breast, so the whole thing is done properly at the same time.
• Watch out for smoke -- put fan on high, There will be a lot of fat, so keep an eye on it;  and remove skin first if you're worried about it. 
• Pour out fat, and deglaze pan with wine for very easy pan gravy.
• You could also cook in a LaCloche bell pan to avoid spattering, but then you can't make the pan gravy.

Variations:

• Stuff with parsley, thyme, lemon, garlic, or whatever.

Source:  Mark Bittman, NYT.

Tortilla Soup

Yield: 4 to 6 large servings.

Ingredients:

• 2 tablespoons vegetable oil
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrot
• 1/2 teaspoon cumin seed
• 1/2 teaspoon coriander seed
• 1/2 teaspoon black peppercorns
• 6 garlic cloves, roughly chopped
• 1 cinnamon stick, 2 inches long
• Cayenne
• 2 teaspoons salt, or to taste
• 8 cups unsalted turkey or chicken broth
• Vegetable oil for frying
• 4 corn tortillas, at least a day old, cut in 1/2-inch strips
• 4 to 6 cups cooked turkey or chicken, shredded

• 1 or 2 firm-ripe avocados
• 6 scallions, chopped
• 2 jalapeños, thinly sliced
• 1 small bunch cilantro, leaves and tender stems, roughly chopped
• Lime wedges

Instructions

1. Heat vegetable oil in a heavy-bottomed soup pot over medium heat. Add the onion, celery and carrot and let soften, stirring occasionally, for about 5 minutes.
2. Toast the cumin, coriander and peppercorns in a small dry skillet over medium-high heat until fragrant, about 1 minute, then grind in a spice mill or mortar. Add the ground spices to the pot, along with the garlic, cinnamon, a pinch of cayenne and salt.
3. Add the broth and bring to a boil, then reduce to a brisk simmer. Cook for 15 minutes, then taste for salt and adjust. Keep hot, covered, over very low heat.
4. Pour vegetable oil to a depth of 1/2 inch into a wide skillet over medium-high heat. When the oil is hot and looks wavy, add the tortilla strips and fry until barely colored, 1 to 2 minutes. Remove with tongs and drain on paper towels. Sprinkle lightly with salt. (The oil may be strained and saved for future frying.)
5. In a medium saucepan, heat the shredded turkey meat with a little of the hot soup. Divide the meat among 4 to 6 soup bowls and add a few slices of avocado to each. Ladle about 1 cup soup into each bowl, then garnish with tortilla strips, scallions, jalapeño slices, chopped cilantro and a generous squeeze of lime juice.

Notes:

• Very nice for Thanksgiving leftovers.

Source:  New York Times, November 23, 2011.