A Spatchcocked Chicken and a Jarring Amount Jam
There’s nothing more cost effective for Cheap Girls than cooking and eating in, and because Rachel is a gourmet chef who grew up watching cooking shows and religiously reading cookbooks, the home cooked meals can even rate more delicious than restaurants. For our first documented Cheap Girls Night In, Janice brought over a bottle of $12 Trader Joe’s Pet-Nat and gets exclusive seating at Kitchen de la Raquel, no reservation required.
On any given weeknight you’ll find Rachel, plating tweezers out, pots and pans boiling away, trying to forget she has a 9-5. On this Tuesday Rachel butchered, marinated, and taught Janice about the art of jam making.
Alison Roman’s Citrus Charred Chicken
Arguably Rachel’s favorite chef and favorite chicken recipe come from Alison Roman. This recipe was in her newsletter, but there is a similar recipe in her cookbook Nothing Fancy.
If you’re going to teach yourself to butcher, start with spatchcocking a chicken. It’s easy (Rachel taught herself with the help of Salt, Acid, Fat Heat), and cooks chicken much more quickly and evenly.
Alison Roman’s Citrus Charred Chicken
The marinade is a simple combination citrus juices, fish sauce, and chilis. Marinate the whole, spatchcocked chicken for at least a day, and reserve a cup of the marinade to use as sauce.
When you’re ready to serve char the chicken. Use a cast iron, a grill, an open fire - however you choose to char! Serve on a bed of orange slices, topped with the reserved marinade and fresh herbs.
Salad Making 101
Rachel is very serious about her salad-making. She even did a workshop for Janice a few years back.
There’s a simple formula she follows -
Make your vinaigrette in the bottom of your salad bowl
Add your ingredients that could benefit from a little soak in acid to soften (raw onions, cucumbers, carrots)
Top with your soft veggies (tomatoes, avocados)
Add greens
Toss and add your crunch and cheese crumbles at the end!
Dinner is served.
Say it with us: Plating has a Place on weekdays!!
Does it have to be an occasion? Nope.
Does it matter if you have guests? Absolutely not.
You eat with your eyes first, and a sprinkling of herbs, and a squeeze of acid to finish a dish are instant elevators.
A Jarring Amount of Jam
Rachel had to hop up during dinner several times to plate test her marmalade. IYKYK.
Friends of ours from college have an orange tree in their backyard, and when they gave Rachel permission to pillage she took them up on the offer, climbing the tree and bringing home 12lbs of oranges.
Mission: Marmalade had commenced.
Mission: Marmalade
How many jars of marmalade does 12 lbs of oranges make? Admittedly, Rachel stopped at 20, but she still had oranges for another week.
She made two varieties - one classic and one spicy version with chili flakes and vanilla.
Pro Tip: Add your hot jam to canning jars and let them cool upside down for a natural seal.
