Roast Chicken with Spaghetti Squash

There are myriad schools of thought about roasting chicken. Some will tell you to cook it as low as 300 or even 250--others insist on doing it quickly at a fiery 500. The Epicurean knows that each method has its advantages--a low temperature is less likely to dry the chicken out, and can yield a succulent result with meat falling off the bone, whereas at a high temperature you're done much faster and end up with a gorgeous golden-brown crispy skin. But the moral of the story is that a whole chicken is a very forgiving creature who will tolerate almost any kind of treatment. The bird I cooked tonight was a bit of an experiment but I'm quite pleased with how it turned out. I started with high heat to brown the skin, then reduced to a moderate 350. I know that with the squash this seems a bit autumnal, but very tasty nonetheless. If you plan on serving these dishes together, I would suggest also serving a salad or something--otherwise the plate will look a bit beige.

Ingredients:
1 six-pound whole chicken
1 spaghetti squash
6 cloves garlic
olive oil
dry whole rosemary
paprika
kosher salt

Preheat oven to 500.

Rinse the chicken with cold water. Place in a roasting pan of appropriate size, with the wings pointed up. Slide a knife between the skin and the meat along the bird's backbone, then cut a couple slits in the skin elsewhere. Garlic cloves go under the skin; toss one or two into the cavity as well. Rub the bird with olive oil, and salt liberally inside and out. Sprinkle with pepper, crushed rosemary, and paprika.

Rinse the squash and cut it in half lengthwise (be careful with that knife!). Scoop out the seeds and stuff in the middle and discard. Rub cooking oil on the surface of a cookie sheet or roasting pan, then place the two halves of the squash, open side down, on said sheet or pan.

Place the chicken and the squash in the oven simultaneously. Cook at 500 for five minutes, then reduce heat to 350.

After 1 hour, remove the squash and allow to cool. When cool, scoop out the flesh and lay aside.

Periodically baste the chicken. It is done when a meat thermometer inserted in the thigh reads 170, and the juices run clear, about 35-60 minutes after the squash comes out of the oven. When done, remove from the oven.

Remove the chicken to a cutting board or the pan in which you cooked the squash. Pour the drippings from the chicken into a medium saucepan over medium heat. Add the cooked squash, stir, and bring to a simmer.

And there you have it. Like I said, the two dishes end up about the same color, but pretty flavorful. I imagine one could use another kind of winter squash, but the spaghetti squash was what I had on hand, and despite its fibrous character it was satisfying, and a good accompaniment to the bird.

Happy roasting.

Sweet Potato Hash Browns

Preparation is identical to that of regular hash browns, but these cook faster and make a sweet-but-not-too-sweet and delicious side dish at breakfast, lunch, or dinner.

1 to 2 large sweet potatoes (more if cooking for a crowd), peeled
1-2 tbsp. canola oil
salt and pepper to taste

Using the medium-coarse side of a cheese grater, grate the sweet potatoes. (I hold the tuber at the end, so that the resulting pieces are roughly one inch long.)

Heat the canola oil in a non-stick or cast iron frying pan over medium to medium-high heat. When the oil is hot, add the shredded sweet potatoes. (You can shape them into patties if you want; I just dump them in and stir.) If they stick, add a bit more oil.

Turn the sweet potatoes with a spatula as they cook. They're done when they're soft and beginning to brown/caramelize. Season and serve piping hot!

Southern-style Kale

Works with any kind of greens (turnip, collard, etc.), but kale is generally the mildest and easiest to cook properly. For me (a Southerner living in Chicago), this is comfort food, but it's also pretty good for you.

3-4 pieces smoked bacon OR a few tbsp. toasted sesame oil
1 lb. washed and chopped kale greens
1 large onion, diced
4-6 cloves garlic, minced
1/2 teaspoon red pepper flakes (chipotle, if possible)
salt and pepper to taste
hot sauce (preferably Louisiana brand)

Sauté bacon in a large pot on stovetop. When it becomes moderately crisp, remove the bacon, leaving the fat in the pan. Alternatively, for a vegan dish, skip the bacon and use several T. toasted sesame oil.

Sauté onion and garlic until soft in same pot. Add the red pepper flakes.

Fill the pot with washed and chopped fresh greens. (It's OK to pack them in a little.) Then add enough water to fill about 2/3 of the pot.

Bring to boil, reduce to low heat, cover and simmer half an hour or so (longer if using bitterer greens). As long as the heat is low, it's virtually impossible to overcook.

Chop or crumble the bacon and return to the pot.

Add salt, pepper, hot sauce, and MSG (don't knock it) to taste.

Stir and serve.

Eschew not the greenish brown broth, referred to as potlikker (spelling disputed). It's the best part, whether you spoon it up with the greens, drink it from the bowl, or sop it up with cornbread. Wikipedia tells me it's rich in vitamin K, which I didn't even know existed.