The past few weeks we've seen a lot of new writers and guests on the Shimer Blog as we start our new school year. As I've been settling back into Shimer I've been thinking about the blog quite a bit. If my roommate ever gets her camera working we have lots of things to share with you: a dress we made for a party in an hour and a half entirely out of things we had lying around, our Julia Child inspired kitchen organization, and a dorm picnic of potato and leek soup, to name a few things.
This year I'm living with Katelynn on campus and we're both off the meal plan, enjoying the exciting adventure of feeding ourselves without the aid of a cafeteria. So far it's going well, I got to Chicago around the 21st of August and I've only had to eat out once since then. I don't appear to have scurvy so I'll call the whole thing a success so far.
As eventful as my summer was (re reading In Search of Lost Time, reproducing 16th century English court dress to name two activities), I really prefer the pace of activities at Shimer. And while I don't have any of those pictures I mentioned to prove that I enjoy what I've been up to, I can share a recipe with you.
Effortless Chicken Legs
4 Chicken legs
6 cloves of garlic, peeled and crushed
8 carrots, cut into thirds of about equal length
1 medium onion, chopped fine
1. Rub the chicken with salt and pepper, making sure to get the seasoning all over the chicken legs and under the skin. Let the chicken rest for about ten minutes.
2. Meanwhile set your oven to 250(Fahrenheit) and place one of your racks in the lowest setting.
3. Heat about two table spoons of oil in a large Dutch oven or any large-ish, oven safe pot with a lid. The tighter fitting the lid is, the better this will work.
4. Brown chicken legs on both sides, over medium heat until golden brown, about 5 to 7 minutes a side.
5. Remove pot from heat, add garlic, carrots and onion, season with some more salt and pepper.
6. Since no pot has a perfectly fitting lid I find that it is helpful to cover the pot securely with foil so as little moisture and air can get our and then securely place lid. Next put the pot into the preheated oven.
7. Let the chicken cook at 250 for about an hour and 50 minutes in which time the chicken should shrink away from the bone, shed a lot of liquid and turn white. I've found a good way of checking to see if chicken is done is to pierce a piece in some way and make sure the juices that run out are clear rather than rosy.
8. Serve, with mashed potatoes if you like, and enjoy.