Okay, so when I decided to include recipes on this blog I said that I would also include my failed recipes. That way, everyone can learn from my silly mistakes. I thought I was going good for a while, but of course, here we are with an entire lemon pepper chicken sitting in the trash can.
Step #1 - Do not cook chicken in an easy bake oven.
Turns out this wasn't actually a problem in my situation, but typically it is. J and I lucked out having a super cheap apartment in a great part of town, but we had to make a few sacrifices (it wasn't cheap without a reason!). One of the biggest downfalls? The kitchen. It's about the size of telephone booth and we've got an efficiency oven. I have cookie sheets that don't fit it in. And J swears that it doesn't get hot enough. We figured that was our problem.
Step #2 - Own a meat thermometer.
I do own one. I just have no idea where it is! I got one Thanksgiving 2008 when I had J and my parents over for dinner. Somehow during the move from Chicago to Pittsburgh, it disappeared. Now, thanks to a friend who had two, I've got another. But really, cooking a bird without a thermometer? That was dumb.
Step #3 - Know which side is the breast side.
This didn't really cause any issues but I kept questioning myself which side it was. Cookbooks and instructions kept telling me to do something "breast side up" and it was blowing my mind. Thankfully, my gut was right and I didn't screw that part up.
Step #4 - Know your multiplication tables.
Here in lies the big problem. I, being an accountant and a math minor, read the instructions: "20 minutes per pound" and I thought, well, its 4.5lbs so 4lbs times 20 minutes is 60 minutes. So I'll put it in for 70 minutes then check it. Checked it, not so good. Put it in for a little longer, not so good. Had I been patient and put it in a third time, it may have been good. But I jumped ahead and decided to carve it. Where's the problem here? Reread friends, 4x20=80 and not 60. Go me! Plus, being that the oven isn't that great, it probably should have gone in for at least an hour and 40 minutes. Sigh...
Step #5 - Invest in an electric knife and know how to use it.
Once again, thankfully we had one of these. However, the frustration over the bird not being cooked and me not really knowing how to use the knife (the safety feature is what was really getting me!), I was unable to successfully cut the bird. Until of course I realized that I did not have it breast side up. Once I did that, legs and wings were removed. Also, read up on how to carve a chicken before the moment of. I wasn't exactly mentally prepared for cutting through a joint. Better yet, prep the boyfriend or husband to figure it out and take care of it for you. Probably the better option!
All in all, while I may have thought so at the time, this wasn't a complete disaster. All I had to do was just keep cooking it! I definitely need to brush up on my math lessons.
For the record, here's the recipe:
Delicious Lemon Pepper Chicken (I think)
3 tbs lemon juice
1 clove garlic (pressed, and maybe more)
3 tbs melted butter
salt & pepper
Mix it all together, rub it all over the chicken (after doing all of the necessary chicken prep (rinsing, removing giblets, etc). For added flavor, place cut lemon wedges in cavity of chicken. Place chicken in roasting pan (or a baking dish if you don't have one. If you do this, make sure there is enough liquid (water, lemon juice) to fill the bottom of the pan a bit). Add more pepper (cracked pepper is the best!) because you'll probably need it. Cook the chicken for about 20 minutes per pound and make sure you verify your math. Also, follow the instructions, if any, on the chicken packaging. Listening to me could be a disaster.
If you have my luck, have the local pizza place's number handy as well.
Good luck and stay tuned for my retry and success!
