the cook stack

I tried my first recipe from the chicken chapter of Cook This Book and one of the fan favorites that I hear praised quite often, the Pastrami Roast Chicken. I learned through my cook-through of Dining In, that my family never eats a whole roast chicken. We eat from the bird the first night, but something about the work of carving the remaining chicken up requires an activation energy that we just don’t have.

So, rather than a whole chicken, I made pastrami roast chicken thighs. I followed the recipe as written, but used four skin-on, bone-in thighs in a 9×13 casserole dish. Obviously I did not have to cook for as long as the recipe states either. The reviews of this one did not disappoint – this was delicious! My husband and I ate the chicken thighs with mustard the first night, and I cut up the other two chicken thighs to eat as a chicken sandwich the next night. I thought the chicken was best on the first night – the sandwich did not really work out well.

This is an easy roast chicken recipe with great results. I would make this again.