Once upon a time I was a vegetarian. For most of my life, actually, and a bit of a health-nut as well. And though my blog (and our table ) is still filled mainly with vegetables and non-animal proteins, I have two very hungry, carnivorous little girls who love roasted chicken and roasted broccoli alike. It began when we moved to Nachlaot. My older daughter, then 3, went to a public nursery school where they served a hot lunch. She was picky at home, eating mostly omelets, cucumbers, pasta and tofu, and not particularly willing to try new things. At school however, whether due to peer pressure, or simply the deliciously salty Osem soup powder added to all their meals, she happily cleaned her plate of chicken with rice, pasta and schnitzel, meatballs and green beans. So I started experimenting at home, cooking up a little chicken here, turkey meatballs there, and was pleased (and a little horrified) to discover that she loved them.
Since that time, I have found that the pleasure of watching my daughters eat well, trumps my desire to find creative ways to feed them vegetarian fare alone. And I am happy to say that this moderate attitude has produced kids who are never disappointed by roasted carrots, cauliflower, beets, or green beans, but rather overjoyed when we have chicken, salmon or meatballs, once or twice a week– they see meat as a treat and veggies as weekday fare.
Of all the recipes I have collected from my beloved Shuk vendors thus far, this one is the most miraculous.
Kosher Salt Chicken
It’s so simple, it’s barely a recipe
1 whole chicken
a lot of kosher salt