It’s a comforting, familiar dish, certainly, but there’s also something extravagant about serving a whole bird
Photo: Liz Rowley Over Easy is a weekly food column by a 20-something woman who can barely cook an egg and just wants to learn how to throw together an elegant three-course meal for her friends.
“Trying to roast a chicken,” Meghan concurred. “And it was just — just an amazing surprise. It was so sweet, and natural, and very romantic. He got down on one knee.” A dish beloved by the likes of domestic titans like Meghan and Ina that would make me “a lot of friends” and get people to fall so helplessly, disastrously in love with me that they have to propose? I had to try it.
.youtube[data-uri="www.thecut.com/_components/youtube/instances/cjfyewdfz001t3k5wadf577ip@published"].border-top:before { content: 'Watch'; } The next day, I went to cook the chicken at my friend and co-worker Amanda’s apartment, because she is a much better cook than I am, and Ina listed the difficulty level of her roast chicken as “intermediate,” and also because I didn’t want to screw up a dish with such high marital stakes.
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