To go with your Classic Bistro Vinaigrette topped salad, you can't beat Hamersley's Walk-Away Roast Chicken with Onions and Potatoes. Generally, this recipe is as easy as it sounds. The only part that requires "a little work and some patience" to quote our author is degreasing the juices. Even if you do two chickens at once, which I would suggest, there is not that much liquid in the bottom of the roasting pan. This makes skimming off the liquid difficult. Letting the juices stand in the refrigerator works but the chicken was definitely best fresh from the oven. Investing in a gravy separator is the best option. One last note: Hamersley suggests that one chicken serves 2 to 3. They must be big eaters in Boston. At my house, one chicken comfortably served 3 to 4. A pair of kitchen scissors is perfect to cut the chicken into halves or quarters.
The bottom line: WOW. One of my favorite recipes of all time--good enough for company but easy enough to make every day.
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