Damon Lee Fowler

8 September 2020: Roast Chicken, Leftovers, and Biscuits

One of the most comforting things that I do in my kitchen is roast a chicken. There's something about the process that soothes and reassures like nothing else. Until recently, however, it was a comfort that had its limits.

While the process and the first perfect slices with their sliver of crispy skin and dribble of silky gravy are indeed an unparalleled comfort, even a small bird is more than my two-person household can consume in two meals. After the second day, what's left rapidly starts losing its appeal.

And as its allure dwindled, finding ways to rejuvenate it so that not even a scrap was wasted was a challenge. Even sharply reminding myself that there were hungry people who'd welcome stale leftovers didn't help. The prolonged pandemic quarantine changed all that. Read More 

Probably the biggest challenge to comfort baking during the pandemic quarantine has been the shortage of basic ingredients. Early hoarding made flour scarce, but now, while it's still not plentiful, it is available; leavening, on the other hand, continues to be in very short supply. The yeast and baking powder shelves at most markets have been empty for weeks now, and while mail-order sources haven't dried up, on-line ordering is expensive and usually means ordering more than most of us can use.

One fall back alternative is self-rising flour, which is regularly, if unevenly, available. But self-rising flour can't be used for yeast baking, for thickening, or for most pastry,  Read More