Last Friday's class was a real eye opener for me, in so many different ways. First I had cut six pounds of carrots to practice for the exam. I knew I was ready. However I found that I have an opportunity to improve my knife skills. What I found out is consistency is more important than time and quantity. That will come with practice. Teamwork is the other thing that I learned. At home, my kitchen is my domain and I make everything. I found cooking with others can be enjoyable if I can let go of my control freak issues. Our merry three worked with the other teams to produce the meal. We coached and encouraged and even laughed at each other, but we learned and produced some good looking food.
Our task this week was to roast a chicken. I decided that this would be a great Sunday night supper. This was my first experience at cutting out the wishbone, no problem. I stuffed the chicken with salt and pepper, rough chopped carrots, celery, onion, half a head of garlic, fresh basil, thyme, and a half a lemon. I trussed by chicken and seasoned the outside well. I decided to roast the chicken on whole carrots, celery stalks, and onions cut in half. Baked at 425 degrees for 1 hour and 20 minutes. As a dish, I also made the Rice Pilaf, with enough salt this time. What a wonderful meal.
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