Spencer Walker Returns AGAIN to The Bobby D Show

February 14th, 2011 Posted in Interviews

Cook To Bang

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.

Today we welcomed back for the third time Spencer Walker, author of the book ‘Cook to Bang.’  He had a great idea for something to cook up this evening if you don’t have anything planned yet.  Here it is;


Roasting a chicken is a lot like a slow, deliberate seduction: if you rush it you end up with cold meat and ecoli.  But done right it should get you laid plus provide you with some kick ass leftovers for sandwiches, salads or right off the bone, in the fridge, drunk.  This dish is hearty, proves you made the effort, and did I mention delicious?  It’s mostly prep work, then you can slide in the oven, bump the Barry White and boom-chicka-wa-wa!

1. 1 whole chicken defrosted
2. 1 onion chopped coarsely
3. 2 tablespoons of maple syrup
4. 1 handful of plucked rosemary
5. 1 garlic clove sliced thinly
6. 8 small potatoes, sliced into bite sized pieces
7. 2 tablespoons of olive oil
8. Salt at your discretion
9. ½ lemon

Step 1
Preheat oven to 350 degrees.  Stuff the chicken with the chopped onion and rub the maple syrup into the chicken skin.

Step 2
Place the potatoes all around the chicken in the baking pan.  Place the garlic slices and rosemary evenly over the chicken and potatoes.  Drizzle everything with olive oil.

Step 3
Throw the chicken in the oven and roast for 1-1½ hours, occasionally flipping the potatoes so they smother in the juices on the pan’s bottom.  Halfway through cooking, squeeze lemon juice all over the bird for tang. Make sure the bird is ready to please and not cause disease by slicing into the leg or breast to make sure it’s cooked all the way through (as in not pink).

Step 4
Carve off sections of the bird whether they be thigh and leg (if you’re an ass man) or breast and wing (you get the point).  Serve up with the potatoes and some of the onions roasted inside the bird.

Be sure to check out Cook to Bang on the Internet here, www.cooktobang.com and you can also buy the book here; http://www.amazon.com/Cook-Bang-Cooks-Guide-Getting/dp/0312600186/ref=sr_1_1?ie=UTF8&s=books&qid=1273757956&sr=8-1

Thanks so much for stopping by and checkin out the interview!

Comments are closed.