I’ve spent a lot of time recently looking at recipes of roast
chicken. Indeed, yesterday I sat in the park,
a crisp fall day it was, pouring over classic American cookbooks. I had also printed out some materials from
the internet. As I delved into the world
of roast chicken, an angry man approached me and started slapping me with a
stick. It hurt very badly. “Stop!” I cried. He eventually relented.
After this episode, I spoke with some kinder and gentler folks about
roast chicken. Almost immediately, the
subject of marination came up. You see, much to my surprise, all of the recipes
I have seen for roast chicken call for no marination periods. You throw in the ingredients and spices and
herbs and possibly chicken stock or wine or olive oil, and you cook. No period of time for these spices and
liquids to permeate the meat is called for.
I am now very confused. Should I
marinate the bird? Should I not? I will conduct experiments to answer these
questions. I may need to call for the
assistance of Beaker, a famed scientist and a capital fellow, if ever there was
one.
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