Alice b. toklas roast chicken via peggy knickerbocker
Roast
One of my 2012 resolutions is to cook my way through Peggy's book, Simple Soirees, a James Beard winner and beautifully photographed by Christopher Hirsheimer. This chicken caught my eye a while ago, particularly the combination of port and orange juice used to add delectable flavor to the bird. I thought I had port, but a house visit by a child of mine rendered me port-less, as I discovered this evening; however, I persevered and made a substitute of dry sherry, as well as half and half for the sauce. This recipe produces a succulent, juicy bird with wonderful yet simple flavor. I roasted vegetables in separate baking sheets placed just below the bird. Alas, I did not think to photograph the dish until it was half eaten. Peggy calls this a "Romantic Dinner" in her book, and I tend to agree.
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