Holiday Fuss

Sunday, March 31, 2024

Happy Easter.

My cooking method involves using an InstaPot or an air fryer, but today, I plan to oven-roast a chicken. This is no big deal to most, but it is to me. Years ago, I grasped the ease and speed of cooking with alternate equipment and rededicated my oven, making it a storage space for little-used pots.

Today, I am home and have a fat chicken in my refrigerator. After spending time considering the options for that bird, I decided to just go ahead and cook it the “old way.” I’m a little short on memory, so visited YouTube University. A refresher course reminded me of beer-can chicken and that in my refrigerator is a can of beer.

My hatched plan starts by clearing the oven of unused, neglected skillets and pots and placing them out of the way temporarily. It feels a bit scary, wondering if my beer can chicken will turn out really good and make me reconsider doing oven cooking instead of using my quickie appliances.

You see, I’ve found that not much cooked with quickie appliances really satisfies. I’ve accepted that because, importantly, quickies cook rapidly with minimal effort. However, I often consider the tastes and textures inferior and recall them as more satisfying with variable temperatures and longer oven times.

As usual, I’m making a mountain out of a molehill. I hope my beer-can oven-cooked chicken looks and tastes special as a fine holiday meal. I also hope the chicken is only slightly better than my quickies would produce. That would satisfy; I’d happily return the old skillets and pots to my oven, call it a day, and continue the faster and easier quickie cooking.

Dear Friends: Best wishes to all for whom Easter is a special holiday. Diana