Roast Chicken Recipe Quotes

When I went on anyway, my body began to grow cold, and I thought I
was dead. Face pale, my dead self sat down on a bench and began to turn
toward my real self, who was watching this hallucination on the screen of the
night. My dead self came nearer, just as if it might want to shake hands with my
real self. That's when I panicked and tried to run. But my dead self pursued me
and finally caught me, entered me and controlled me. I'd felt then just the way I
felt now. I felt as if a hole had opened in my head from which consciousness
and memory leaked out and in their place the rash crowded in, and a cold like
spoiled roast chicken. But that time before, shaking and clinging to the damp
bench, I'd told myself, Hey, take a good look, isn't the world still under your
feet? I'm on this ground, and on this same ground are trees and grass and ants
carrying sand to their nests, little girls chasing rolling balls, and puppies running. ~ Ryu Murakami

Breakfast: eggs, egg whites, lean breakfast meats, Greek yogurt, smoothies with protein powder. Lunch or dinner: salmon, chicken breasts, extra-lean ground turkey, extra-lean ground beef, turkey or chicken sausage, lean beef (top round, shoulder roast, skirt steak), tuna, cod, tilapia, shrimp, tofu. Snacks: Greek yogurt, nuts and seeds, roasted edamame beans, protein bars (pick bars with at least 10 grams of protein and no more than 30 grams of carbs), protein shakes. ~ Michael A. Roussell

When some people talk about money
They speak as if it were a mysterious lover
Who went out to buy milk and never
Came back, and it makes me nostalgic
For the years I lived on coffee and bread,
Hungry all the time, walking to work on payday
Like a woman journeying for water
From a village without a well, then living
One or two nights like everyone else
On roast chicken and red wine. ~ Tracy K. Smith

Faith Springer-Brown's Christmas Roast Chicken 1 whole chicken, with skin Vegetables: Potatoes, carrots, parsnips, celery, mushrooms A few cloves of garlic 2 onions Olive oil and butter One lemon Stuffing or herbs: Bay, sage, rosemary, fennel Defrost your chicken and bring it to room temperature before cooking. Turn the oven on to 240 C so it becomes nice and hot for the chicken. Prepare your chicken and the vegetables. Wash and chop the vegetables, and remove the skin from the garlic and smash it to let it release flavours. Mix them up, splash some olive oil over them and sprinkle some salt over the mixture as well. Remove the giblets and anything else from inside the cavity of the chicken. Roll the lemon on the ~ Mishana Khot

We left in pretty good time, and came after nightfall to Klausenburgh. Here I stopped for the night at the Hotel Royale. I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (Mem. get recipe for Mina.) I asked the waiter, and he said it was called "paprika hendl," and that, as it was a national dish, I should be able to get it anywhere along the Carpathians. ~ Bram Stoker

Do not be a coward! If you do, people will roast you like a chicken one day. ~ Anyaele Sam Chiyson

Surgeons don't cut you open for fun. They would probably rather be playing rugby or getting very drunk and accusing each other of being gay. That is what they like doing best. They will only cut you open if they really have to. If you decide you don't want to be operated on, they will be only too happy to have one less patient on their ever-growing waiting lists. Very few surgeons are good at the touchy-feely sensitive stuff, but then us touchy-feely GPs would be rubbish at fixing a broken pelvis or repairing a burst aorta. You should see the mess I make trying to carve a roast chicken! We each have our skills and if it were me that was in need of an operation, I would happily put up with a slightly insensitive posh rugby boy if I knew that he was a good surgeon and could put me back together again. ~ Benjamin Daniels

Winter blues are cured every time with a potato gratin paired with a roast chicken. ~ Alexandra Guarnaschelli

I was sixty-six years old. I still had to make a living. I looked at my social security check of 105 dollars and decided to use that to try to franchise my chicken recipe. Folks had always liked my chicken. ~ Colonel Sanders

Thick and creamy egg, fragrant roast quail... and the rice! It all makes such a hearty, satisfying combination!
Wait, something just crunched?
"See, there are five parts to a good chicken-and-egg rice bowl.
Chicken... eggs... rice... onions... and warishita.
*Warishita is a sauce made from a combination of broth, soy sauce and sugar.*
"I seared the quail in oil before putting it in the oven to roast. That made the skin nice and crispy... while leaving the meat inside tender and juicy.
For the eggs, I seasoned them with salt and a generous pinch of black pepper to give them some bite and then added cream to make them thick and creamy! It's the creaminess of the soft-boiled egg that makes or breaks a good chicken-and-egg bowl, y'know.
Some milk made the risotto extra creamy. I then mixed in onions as well as ground chicken that was browned in butter. I used the Suer technique on the onions. That should have given some body to their natural sweetness.
For the sauce, I sweetened some Madeira wine with sugar and honey and then added a dash of soy sauce. Like warishita in a regular chicken-and-egg rice bowl, this sauce ties all the parts of the dish together. Try it with the poached egg. It's seriously delicious!
Basically I took the idea of a Japanese chicken-and-egg rice bowl...
... and rebuilt it using only French techniques!"
"Yukihira! I wanna try it too!"
"Oh, uh, sorry. I only made that one."
"Awww!
You ~ Yuto Tsukuda

America is a such a melting pot, I'm not sure if roast chicken is the classic comfort food for everybody. ~ Eric Ripert

Of all the herbs, Jasmine thought, basil was her soul mate. She rubbed her fingers over a leaf and sniffed deeply at the pungent, almost licorice scent. Basil was sensuous, liking to stretch out green and silky under a hot sun with its feet covered in cool soil. Basil married so well with her favorite ingredients: rich ripe tomatoes, a rare roast lamb, a meaty mozzarella. Jasmine plucked three leaves from her basil plant and slivered them in quick, precise slashes, then tucked them into her salad along with a tablespoon of slivered orange rind. Her lunch today was to be full of surprises. She wanted to impress as well as amuse this particular guest. They would start with a tomato soup in which she would hide a broiled pesto-stuffed tomato that would reveal itself slowly with every sip. Next she would pull out chicken breasts stuffed with goat cheese and mint. Then finish with poached pears, napped heavily in eau-de-vie-spiked chocolate. ~ Nina Killham

And Grandma spooned in some beans. "We need one of them psychics," Grandma said. "I saw on television where you can call them up, and they know everything. They find dead people all the time. I saw a couple of them on a talk show, and they were saying how they help the police with these serial murder cases. I was watching that show, and I was thinking that if I was a serial murderer I'd chop the bodies up in little pieces so those psychics wouldn't have such an easy job of it. Or maybe I'd drain all the blood out of the body and collect it in a big bucket. Then I'd bury a chicken, and I'd take the victim's blood and make a trail to the chicken. Then the psychic wouldn't know what to make of it when the police dug up a chicken." Grandma helped herself to the gravy boat and poured gravy over her pot roast. "Do you think that'd work?" Everyone but Grandma paused with forks in midair. ~ Janet Evanovich

Classics can be phenomenal when done right. A simple roast chicken dish could be the best thing you ever eat. ~ Joe Bastianich

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one - a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive - as follows:

Radishes. Baked apples, with cream
Fried oysters; stewed oysters. Frogs.
American coffee, with real cream.
American butter.
Fried chicken, Southern style.
Porter-house steak.
Saratoga potatoes.
Broiled chicken, American style.
Hot biscuits, Southern style.
Hot wheat-bread, Southern style.
Hot buckwheat cakes.
American toast. Clear maple syrup.
Virginia bacon, broiled.
Blue points, on the half shell.
Cherry-stone clams.
San Francisco mussels, steamed.
Oyster soup. Clam Soup.
Philadelphia Terapin soup.
Oysters roasted in shell-Northern style.
Soft-shell crabs. Connecticut shad.
Baltimore perch.
Brook trout, from Sierra Nevadas.
Lake trout, from Tahoe.
Sheep-head and croakers, from New Orleans.
Black bass from the Mississippi.
American roast beef.
Roast turkey, Thanksgiving style.
Cranberry sauce. Celery.
Roast wild turkey. Woodcock.
Canvas-back-duck, from Baltimore.
Prairie liens, from Illinois.
Missouri partridges, broiled.
'Possum. Coon.
Boston bacon and beans.
Bacon and greens, Southern s ~ Mark Twain

Tenways showed his rotten teeth. 'Fucking make me.'
'I'll give it a try.' A man came strolling out of the dark, just his sharp jaw showing in the shadows of his hood, boots crunching heedless through the corner of the fire and sending a flurry of sparks up around his legs. Very tall, very lean and he looked like he was carved out of wood. He was chewing meat from a chicken bone in one greasy hand and in the other, held loose under the crosspiece, he had the biggest sword Beck had ever seen, shoulder-high maybe from point to pommel, its sheath scuffed as a beggar's boot but the wire on its hilt glinting with the colours of the fire-pit. He sucked the last shred of meat off his bone with a noisy slurp, and he poked at all the drawn steel with the pommel of his sword, long grip clattering against all those blades. 'Tell me you lot weren't working up to a fight without me. You know how much I love killing folk. I shouldn't, but a man has to stick to what he's good at. So how's this for a recipe…' He worked the bone around between finger and thumb, then flicked it at Tenways so it bounced off his chain mail coat. 'You go back to fucking sheep and I'll fill the graves.'
Tenways licked his bloody top lip. 'My fight ain't with you, Whirrun.'
And it all came together. Beck had heard songs enough about Whirrun of Bligh, and even hummed a few himself as he fought his way through the logpile. Cracknut Whirrun. How he'd been given the Father of Swords. How he'd killed his f ~ Joe Abercrombie

I'm from Manchester, Mass., so it was lobster, lobster and more lobster! Also, lots of fish that we caught in the summers, clam chowder and roast beef sandwiches. But my mom was pretty healthy; we had a lot of chicken and broccoli and rice as well. ~ Sprague Grayden

Harry's mouth fell open. The dishes in front of him were now piled with food. He had never seen so many things he liked to eat on one table: roast beef, roast chicken, pork chops and lamb chops, sausages, bacon and steak, boiled potatoes, roast potatoes, fries, Yorkshire pudding, peas, carrots, gravy, ketchup, and, for some strange reason, peppermint humbugs. The Dursleys had never exactly starved Harry, but he'd never been allowed to eat as much as he liked. Dudley had always taken anything that Harry really wanted, even if it made him sick. Harry piled his plate with a bit of everything except the peppermints and began to eat. It was all delicious. "That does look good," said the ghost in the ruff sadly, watching Harry cut up his steak. ~ J.K. Rowling

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I'd eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick and red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman's Wharf  -  nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that's my ah-dream of San Francisco… ~ Jack Kerouac

If you want to get a pet for your child, I suggest a chicken so that when they get bored of it after a couple of days at least you can have a nice roast dinner. ~ Jo Brand

You ever see Willy Wonka? You know that part where the girl eats an everlasting gobstopper sweet and it tastes of everything? Like chicken soup and roast beef and blueberry pie all rolled into one? Well, that's exactly what Shapeshifter blood tastes like ... ~ Sarah Alderson

Don't believe vegetarians who tell you that meat has no flavor, that it comes from the spices or the marinade. The flavor is already there: earth and metal, salt and fat, blood.
My favorite meat is chicken. I can eat a whole bird standing up in the kitchen, straight from the oven, burning my bare hands on its flesh. Anyone can roast a chicken, it is a good animal to cook. Lamb, on the other hand, is much harder to get right. You have to lock in the flavor, rubbing it with sea salt like you are exfoliating your own drying skin, tenderly basting it in its own juices, hour after hour. You have to make small slits across the surface of the leg, through which you can insert sprigs of rosemary, or cloves of garlic, or both. These incisions should run against the grain, in the opposite direction to which the muscle fibers lie. You can tell the direction better when the meat is still uncooked, when it is marbled and raw. It is worth running your finger along those fibers, all the way from one end to the other. This doesn't help with anything. It won't change how you cook it. But it is good to come to terms with things as they are.
Preparing meat is always an act of physical labor. Whacking rib eye with a rolling pin. Snapping apart an arc of pork crackling. And there is something inescapably candid about it, too. If you've ever spatchcocked a goose- if you've pressed your weight down on its breastbone, felt it flatten and give, its bones rearranging under your hands- you wi ~ Lara Williams

I was not so comfortable with my new authority that I could say 'We eat the chicken now!' but the magus had seen that I was considering it ...
"My purse is full enough," said the magus, "to keep you supplied with roast chickens."
"So, so, so," I said. "We know who the power behind the throne is," and the magus laughed.
"You eat more than Gen did after prison," he said.
"I have more sympathy with him all the time. Are you going to finish that drumstick?" I asked.
"I am. Stop staring at it. ~ Megan Whalen Turner

As for those grapefruit and buttermilk diets, I'll take roast chicken and dumplings. ~ Hattie McDaniel

I think that if you can roast a chicken, you can get whatever you want out of a woman. Maybe it's just me but I would suspect that a man trying to impress a woman would be more likely to bring out the steak - "I killed this for you, now I'm grilling it for you." A man that can cook you a proper meal that is like a weekday meal - which I think cannot be better than in the form of a roast chicken - that's the greatest. ~ Elizabeth Gilbert

My dinner options are kept simple during Wimbledon. I have either salmon with rice, roast chicken with vegetables and potatoes, or steak with salad. My girlfriend Kim will cook, and I know each night that it will be one of those three. ~ Andy Murray

The table was covered with food like roast chicken, roast potatoes, roast parsnips, roast turkey, roast liquorice and, the centrepiece, a roasted knight. ~ Elias Zapple

You could probably get through life without knowing how to roast a chicken, but the question is, would you want to? ~ Nigella Lawson

In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee. Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam. At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches. At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken. ~ Thomas Wolfe

On the other hand are the ungodly who want to have a full and secure belly. If anyone talks to them about faith and patience, they mock and despise Him and say, Can this fool tell us what is good? Yes, you be patient until a roast chicken flies into your mouth. Trust in that and you will starve! ~ Martin Luther

Valerie was crying, too. She was laughing and sniffling back sobs. "I'm going to marry my snuggy wuggums," she said.
Morelli paused, his fork halfway to the roast chicken platter. He slid his eyes to me and leaned close. "If you ever call me snuggy wuggums in public I'll lock you in the cellar and chain you to the furnace. ~ Janet Evanovich

I've always said fashion is like roast chicken: You don't have to think about it to know it's delicious. ~ Alber Elbaz

Corn Chowder This recipe is from Marjorie Hanks. She used to make it on the stove, but now that Luanne got her a slow cooker, she makes it this way. ½ cup diced cooked ham (or 6 slices bacon, cooked and crumbled) 2 cups peeled, diced potatoes ½ cup chopped onion 2 ten-ounce packages frozen whole-kernel corn 1 can (16-ounces) cream-style corn 1 Tablespoon brown sugar 1 teaspoon Tabasco sauce 1 teaspoon Season Salt (see Mrs. Knudson's recipe on backmatter) ½ teaspoon black pepper 1 cup chicken broth Spray the crock of a 4-quart slow cooker with Pam. Combine all ingredients in the crock-pot and stir well. Cover and cook on LOW for 6 to 7 hours. Yield: Makes 4 hearty servings. ~ Joanne Fluke

I can do basics, but I'm not a proper cook. I can do a roast. I can stick a chicken in the oven with vegetables. ~ Lesley Nicol

Of course I love cooking Eastern European food because I'm a Jew, but I also love making roast chicken. I love making Hungarian goulash. There are a lot of egg noodles in my cooking. ~ Judy Gold

It needs only a good bottle of wine for a roast chicken to be transformed into a banquet. ~ Gerald Asher

The last time I had PMS a roast chicken popped out of the oven and danced the Macarena.Krebs had walked in just as the chicken started dancing. By then he was pretty much used to anything and only asked if the chicken shouldn't be doing the Chicken Dance instead. ~ Linda Wisdom

Indio started forward and took the big man's hand as naturally as he'd taken his mother's. Come on! Maude's making roast chicken and there'll be gravy and dumplings. ~ Elizabeth Hoyt

I like to cook simple things, like vegetable egg-white omelets; roast chicken; sauteed chicken breast with curry powder; and Greek salad. Just things that are fresh and healthy and fast and easy, because I have such a crazy schedule. ~ Sasha Cohen

You know," she confided, "your recipe for Cajun Chicken Pasta? On page twenty-eight?" She nodded toward the book I'd just signed for her.
"Yes?"
"Totally works with skim milk instead of heavy cream." She nodded proudly. "Not that I tried the cream version. I'm sure in a blind taste test that's the one I'd prefer, but skim works!"
I imagined the dish, using milk in the pan with the chicken fond, sun-dried tomatoes, oregano, and blackening spice, and could see where the milk would reduce into a nice thick sauce. ~ Beth Harbison

The feeling of friendship is like that of being comfortably filled with roast beef; love, like being enlivened with champagne. ~ Samuel Johnson

roast beef, roast chicken, pork chops and lamb chops, sausages, bacon and steak, boiled potatoes, roast potatoes, chips, Yorkshire pudding, peas, carrots, gravy, ketchup and, for some strange reason, mint humbugs. The ~ J.K. Rowling

I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that's what people were making. So that's where your education comes from. ~ Aarti Sequeira

It was improv that really helped me start coming up with recipes and just believe in my instincts. That's why the first recipe I made up was 'I Ain't Chicken Chicken' because I finally felt bold and fearless in the kitchen, which was an entirely new feeling for me. ~ Aarti Sequeira

Jennifer Anne had prepared some complicated-looking recipe involving chicken breasts stuffed with sweet potatoes topped with a vegetable glaze. They looked perfect, but it was the kind of dish where you just knew someone had to have been pawing at your food for a long while to get it just right, their fingers all in what now you were having to stick in your mouth. ~ Sarah Dessen

Southerners have mastered picking, choosing, and rationalizing religious texts to fit their social agenda better than their own mother's fried chicken recipe. ~ Maggie Young

My mother is the sort of woman who not only can raise a chicken and roast it to moist perfection but, as she proved to my openmouthed sister and me on a family holiday to Morocco when we were very young, can barter for one in a market, kill it, pluck it, and then cook it to perfection. ~ Hamish Bowles

I love cooking. I like to make lasagna - it's authentic Italian-style. I also do a great chicken recipe for a barbecue. ~ Sullivan Stapleton

Why did I, like thousands of others, have to carry a cross I hadn't chosen, a cross which was not made for my shoulders and which didn't concern me? Who decided to come rummaging around in my obscure existence, invade my gray anonymity, my meager tranquility, and bowl me like a little ball in a great game of skittles? God? Well, in that case, if He exists, if He really exists, let Him hide His face. Let Him put His two hands on His head, and let Him bow down. It may be, as Peiper used to teach us, that many men are unworthy of Him, but now I know that He, too, is unworthy of most of us, and that if the creature is capable of producing horror, it's solely because his Creator has slipped him the recipe for it. ~ Philippe Claudel