It's essential to have tunes in the kitchen. We do something really simple: hook my iPod Nano up to a couple of cheap Bose speakers. Helps contain the sound to just the kitchen area so when I'm listening to The Hold Steady and making Steak Diane, I won't interrupt homework.
I think it's good to pair music and food. For example, Saturday morning brunch prep goes well with any Jenny Lewis - solo, Rilo Kiley or w/the Watson Twins.
Here's a picture of pan roasted chicken I made right before the holidays while listening to the new Okkervil River album.
1 good chicken...supermarket or Perdue work, but if you can get a better one, it's worth it.
1 lemon, quartered
1 sprig rosemary or dried
2 -3 sprigs thyme or dried
1 cup white wine
couple shakes of olive oil
2 tsp butter
3/4 cuppa chicken stock
4 - 5 slices of thick bacon
head of garlic, pulled apart but not peeled
s & p
Preheat oven to 350.
Quarter the chicken; rinse and pat dry
wash the dead chicken bacteria off your hands
cut up bacon and fry in an oven-safe skillet; cast iron works well
put some s & p, half the thyme and half the rosemary in a bowl with the butter and mix it all together. Rub on the quartered chicken.
When bacon is getting crispy, move it aside and lay in the chicken skin side down and brown on medium heat. Turn it over after about 5 minutes being careful not to break skin. Cook 5 min more.
Take it off heat, add wine, stock, lemons, garlic and the rest of the herbs. Cook for 35-40 minutes in the oven or until your meat thermometer hits 160.
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