Matt is in DC all week for work as usual, so some of my fellow grad students took me out for pizza and wine! My sweet friend Lauren even baked me a birthday cake Yay!
Heart these girls!
And now for the food science lab recap I promised you! On Monday night, we learned how to clean, stuff, and roast a whole chicken!
To prepare the chicken for roasting, we cleaned out the innards, rubbed the raw chicken (inside and out) with salt and pepper, and then stuffed it with chopped onion, carrots, celery, lemon, rosemary, and thyme. The remaining veggies went under the chickens!
Whew! My hands were SO GROSS afterward!
We also learned how to “truss” a chicken, which means tie it closed with string so the juices (and veggies!) stay in and it cooks evenly. (Click here for a great video with step by step instructions if you’re interested in learning, too!)
After trussing the chicken, we put the it in the oven until it reached 165 degrees — which is the temperature that kills Salmonella! It took a couple hours to get there.
We learned two different styles of roasting:
1. Essentially steaming the chicken by putting water in the bottom of the pan with the veggies and covering the chicken with tin foil. This was the chicken my group made! The chicken was a little bland, but very juicy.
2. Truly roasting the chicken by omitting the water and tin foil. This created a nice golden crust!
We also had gravy to go along with it. It was like a mini Thanksgiving!
…Except that there was seafood, too! Stay tuned for the recipe for the delicious (and super easy) baked tilapia my group also made!
Happy hump day — I’ll be spending the day getting caught up on schoolwork. A couple of the girls are coming over again this afternoon to do our Biostats homework — it’s way more fun (and faster!) doing the homework together than on our own, we’ve decided
Ta-ta for now, friends!