// Irene’s Pancetta Chicken - Zone 2//

Recipe courtesy of Bon Appetit, May 2008   

This week’s roast faced the minor challenge of the quickly approaching Hurricane Irene. New Yorkers located in zone one were strongly advised to evacuate their homes and stock up on non-perishables. I had planned an elaborate evening of roasting and drinking wine, but Bloomberg wanted me to buy beans. Though technically my apartment was within the borders of zone two, toxic bodies of water and a rather large sewer plant conveniently lay just a stone’s throw away. The cries of extreme weather alerts may just have been precautionary hype to get Bloomberg out of the doghouse from last winter’s snowmageddon, but I decided to heed his warnings nonetheless. I swiftly packed my bird and migrated to a safer place, zone three.

Ingredients:

• 4 tblsp (1/2 stick) butter, divided
• Chopped hearts, livers, and gizzards (optional - I opted out)
• 1/2 cup chopped onion
• 1/4 cup small cubes peeled carrot
• 1 large fresh sage leaf, minced
• 1 large garlic clove, halved
• Splash dry white wine
• 1 cup small cubes crustless country bread
• 1/4 cup coarsely chopped walnuts
• 1 egg, beaten to blend
• 1 tblsp grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 4-pound chicken, rinsed, patted dry
• 6 thin pancetta slices (Italian bacon)
• 1/5 large fresh fennel bulbs, trimmed, cut into wedges

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// Poulet Roti Aux Herbes Pile ou Face//

Recipe courtesy of Bistro Cooking, by Patricia Wells. 

Ingredients: 1 whole chicken, 1 egg- beaten, Fresh Herbs: 1 cup sorrel, 1 cup curly parsley, 1 cup flat-leaf parsley, 1 cup chervil, 1 cup terragon

This evening’s bird was purchased at the McCarren Park Farmers Market in Williamsburg, which means it came from Upstate and probably had friends. The majority of my herbs were purchased there as well. 

I’m still avoiding formally educating myself on the correct way in which to truss a chicken, so once again my little bird is wrangled up western style. I figure if you tie enough knots everything will work out. 

• Preheat oven to 425. Rinse bird thoroughly + pat dry with paper towels.
• Finely chop or food process all of the herbs and set aside. 
• With your fingers, gently separate the skin of the chicken from the meat by the tendons that connect the two. This will create a pocket in between them. Take chopped herbs and disperse them within the pocket you just created. I’ve googled to no end, and still cannot figure out what this tendon-breaking, salmonella-under-the-finger-nails-inducing technique is called. Help me.
• Once the herbs are in place, brush the whole outside of the chicken with your beaten egg. 
• Place this lovely/volatile little creation in the oven for 20 minutes/pound, basting every 15 minutes. You’ll know it’s done when the juices run clear from a fork puncture.
• Remove from oven and set to cool for a little while. As an alternative, encourage your guest to assist you in a mini photo shoot of the final product. Don’t hesitate to move some lamps around. 

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