Sunday Dinner = Roasted Chicken and Garlic with Rosemary, a delectable combination to say the least. Unfortunately photographing the fruit of my labors proved a challenge. The roasted bird ,stuffed with two lemons (the juice tantalizing drizzled over the chicken beforehand), split just below the breastbone and the legs were very unbecomingly askew. I took a few test shots but nothing I could do from switching lighting, to changing angles, could make my chicken look presentable and most importantly tasty. I recalled reading the editorial page in this month's Food Network's magazine about photographing a turkey for the cover shot which encompassed a similar scenario (they ended up with about 25 turkeys until they got the money shot). Seems like poultry just doesn't photograph well.
Un-Photogenic Roasted Chicken and Garlic
Easy recipe- Take a whole chicken, wash and pat dry. In a dutch oven, heat a tablespoon of extra virgin olive oil over medium high heat. Place chicken in dutch oven breast down and cook until golden brown, about 5 minutes. Turn chicken over squeeze the juice of 2 lemons over chicken, stuff cavity with lemons and salt and pepper chicken. Roast for 30 minutes covered in a 325 degree oven. Add 35 cloves of un-peeled garlic and 4 Rosemary sprigs. Cover and roast for another 30 minutes. Uncover, turn up heat to 375 degrees and roast for 25 more minutes or until juices run clear.
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