by Gerry Mak in New Trends on Thursday 28 May 2009

Roasting a chicken is probably one of the easiest things to do. Some people, fearing dry breast or undercooked dark meat, fuss with the oven as they cook a bird, deploying tin foil, trussing twine, toothpicks, and crazy methods that resemble superstitious rituals. Through my favorite food blog, The Paupered Chef, I found Barbara Kafka’s flawless and ridiculously easy chicken roasting method that even a completely inexperienced cook could pull off with fabulous results. There is, then, absolutely no reason canned whole chicken should exist. It is an atrocity, as Tracy O’Connor of I Hate My Message Board proved when she cooked a Sweet Sue Canned Whole Chicken and blogged about it for Food Network Humor.