Happy Birthday Canada

July 1st is Canada Day or our nation's birthday. Tomorrow this young country will turn 141 and I'm every bit a proud Canadian as I am Greek.

Canada is a nation of the Native peoples, the French and English majority and the multicultural mosaic that's made up of all the other ethnicities.

I'm grateful for the opportunity Canada gave to my parents and my family to begin a new life where hard work was rewarded, that one could achieve any goal if they set their mind to it, a country full of tolerance, peaceful and safe.

Jasmine of Confessions of a Cardamom Addict emailed me to see if I was interested in participating in a food event that captured the essence of Canadian flavours and foods.

Canada has some of the best that International cuisine has to offer and this is large part due to the rich tapestry of ethnicities within our borders.

After asking my parents and brother what food(s) captured the essence of Canada's food...a unanimous reply was French Fries and Gravy.

What's unique about Canada's fries & gravy is the Montreal specialty of Poutines. Poutines are basically a dish of french fries, cheese curds and gravy.

This dish will NOT appear on the menu of any diets currently being exercised but you only live once, life's not a dress rehearsal and Poutines are too damn delicious to not indulge in every now & then.

Cheese curds have the combined texture of Mozzarella and Halloumi and although widely available in Canada, some difficulty will be had in finding them elsewhere.

What you need here are french fries, cheese curds (Mozzarella is the closest alternative) and a deep brown gravy made from a rich beef stock.

There's no real recipe here other than to do your French Fries properly, seek out cheese curds and make a kick-ass, deeply flavourful and thick beef gravy.

Happy Canada Day!

Korean BBQ (Kalbi)

This past week I was downtown and between meetings and I was left with a few free hours in between.

After scouring Yonge Street for a dinner, I finally settled on having some Korean BBQ. What you have here is beef short ribs that are marinated over night and then quickly grilled over high heat to give you a slightly smoky, sweet and spicy serving of beef that's best eaten with chopsticks or your hands.

I remember reading Ruth's post on Korean BBQ and I knew it was time to try my hand at this fantastic beef dish.

Drawing from deep into the bookmarked abyss of recipes, I tried out the marinade as provided by Jen Lee, as shown on Bobby Flay's Boy Meets Grill.

Now allow me to go on a brief tangent on trying out a recipe from a foreign cuisine. If you're going to test/try a recipe...may I suggest going to the source or a trusted person in that cuisine?

If I'm looking for THE Italian recipe...I seek a recipe from an Italian. Same goes for Greek food. Does some bloke who's spent six weeks in Greece and has been brought up eating watercress sandwiches really have a perspective on Greek food?

In the case of Korean BBQ, even a Top Chef like Bobby Flay stepped aside and allowed Jen Lee (Korean gal) to show him the basics of Korean food and some great "mothership" recipes.

I've done the same here.

Korean BBQ's best know dish is Kalbi (pronounced Galbi) and it uses the cut known as beef short ribs.

The easiest route to finding this cut to visit your local Asian market. They aren't that expensive and one should find them for, at the most $2/lb. When buying these short ribs, look for a lean cut of beef and buy about 8-10 lbs. if serving a family or as part of a party. There's some bones in there and although they look like alot, you'll be surprised at how quickly they are eaten!

When I ate the Kalbi at the Korean restaurant...I had a food epiphany and I knew at that moment that I was, er HAD to try and emulate them at home.

This recipe is bang on and although I won't go through the trouble of making all the accompanying Korean sides...Kalbi will surely make future appearances at summer grill.

A few notes about the recipe: marinate overnight to get the full effect of the flavours and give the meat sufficient time to marinate. As for the pear, you're using the Asian pear here, looks like a light-brown skinned apple but tastes like a mild pear. Finally, these beef short ribs come thin sliced and have been marinated so, 2-3 minutes per side over a highly heated grill works best.

How do I describe the flavour of these short ribs? How about tender, succulent, sweet, savory from the Soy, spicy from the black and red pepper (paprika). If you like a little more heat, squeeze some Sriracha Sauce into the marinade and always....taste & adjust your marinade before adding the meat into the mix but do include the 7-UP...it's a must.

Korean BBQ, I love you!

Psari Plaki (Ψάρι πλακί )

Both of my parents come from towns in the Prefecture of Florina, about 2 1/2 hours NW of Thessaloniki.

My dad comes from a town call Amynteon and my mom's from the neighboring village of Agios Panteleimon. Although I go by Peter in English, my Greek name is Pantelis, which is the patron saint to which my mom's village got it's name from.

Both parents grew up in the mountains (rather than the sea), a rich bounty of fresh water fish was available from rivers and mostly Lake Vegoritida.

Lake Vegoritida is the deepest lake in Greece and local fishermen claim that sometimes (when the lake is clear) they can see the ancient Via Egnatia (Ἐγνατία Ὁδός) that was built by the Romans on the lake's deep bottom.

The folks on my mom's side knew their way around fish and this next dish is a Psari (fish) Plaki dish that my remembers being prepared for the family from when she was a child.

There are many variations (ingredient-wise) to a Plaki dish but basically it's a baked fish dish with an array of vegetables. This is my family's take on it and whole fish (bone in) is recommended.

If you don't have a large fish available, lay smaller whole fish and serve each person their own whole serving.

With today's Psari Plaki, I used red snapper as it's a family favoutite and it was the freshest of the large fresh fish. A large European sea bass like Lavraki (Loup de Mer) also would work wonderfully here.

The interesting facet of this recipe is the use of a "slurry" made of olive oil, flour and paprika. Many Greeks who have had Psari Plaki will attest that sometimes the sauce that's formed from the baking of the fish and vegetables can resemble more of a pool of liquid than a sauce.

The paprika mixture seems to solve this issue, forming a thicker sauce and undeniably more flavour.

Bread lovers...Psari Plaki is a perfect meal for those lovin' the dunkin'...dip that bread in this lush sauce and enjoy this baked fish, the Greek way!

Psari Plaki (Ψάρι πλακί)
(for 4)

1 large whole fish, scaled & gutted
1 bunch of fresh parsley, chopped
2 Cubanelle peppers, sliced into rings
5 cloves of garlic, roughly chopped
1 medium tomato, diced
1 medium tomato, halved & cut into slices
4 medium sized potatoes, cut into wedges
4 Tbsp. chopped fresh oregano (half the amount, if dried)
3 heaping Tbsp. flour
1/2 cup olive oil
1 tsp. sweet paprika
1 cup water
salt and pepper

Pre-heated 350F oven

1. In a large baking dish, lay the bottom with the layer of chopped parsley and followed by your wedges of potatoes, pepper slices, diced tomatoes and garlic and oregano.
2. Season the fish (inside & out) with salt and pepper and fill the cavity with some garlic, parsley and oregano. Now place the fish on your bed of herbs and vegetables and arrange the slices of tomatoes around the fish.
3. In a large measuring cup add the olive oil, flour and paprika and whisk to incorporate with a fork. Now pour the slurry over the fish and then pour the cup of water over all the surrounding herbs & vegetables.
4. Season with sea salt and ground pepper and place in the middle rack of your oven for 40-45 minutes.
   
5. Carefully remove the fish from the baking vessel and serve each plate with a bed of vegetables, a fillet of the fish and spoon over some sauce.
   

Apricot and Pistachio Cake (Κέικ με φιστίκια και βερίκοκα)

I have a pleasant surprise here for you all. I'm presenting you with a Greek dessert that's not in my family's recipe book, I've never personally heard of nor tried this cake...until now.

I'm also excited to present this cake for this month's Royal Foodie Joust, hosted by Jenn the Leftover Queen. Think of it as our own Iron Chef but the twist here is that your dish must contain three ingredients, as chosen by the victor from the previous month.

For those interested, you have a few days yet in June to get your entry in.

This month's challenge was to prepare a dish that contained butter, apricots and ginger.Check!

This recipe comes from a Greek cookbook I have called "Food of the World - Greece" and this cake uses some of Greece's favourite ingredients and satisfies the criteria for this month's Joust and most importantly, it tastes great!

There are three components to this easy cake: the cake itself, the syrup and the topping. Before I go on with the recipe I would like to add that I surprised my toughest food critic - my mom!

Her reaction after trying this cake? "Where did you get this recipe and write it down for me"!

Apricot and Pistachio Cake (Κέικ με φιστίκια και βερίκοκα)

1/2 cup dried apricots
zest and juice of 1 large orange
1 stick of unsalted butter (room temp.)
3/4 cup icing sugar
4 eggs, separated
1 2/3 cups fine semolina flour
1 Tbsp. ground ginger
1 cup ground almonds

For the Syrup
3/4 cup Greek honey
1/3 cup orange juice
2 tsp. lemon juice

For the Topping
1 1/2 cups Greek Yogurt
2 Tbsp. icing sugar
couple of drops of almond extract
2/3 cup shelled, unsalted pistachio nuts, chopped

1. The evening before you want to bake this cake, put the apricots, zest and orange in a bowl and allow to soak for at least 12 hours (in the fridge). It's also good to place your yogurt in a mesh strainer(with a pot underneath to catch the water) and place that in the fridge overnight to strain.
2. The next morning, pre-heat your oven to 35oF and grease and line a round, 9 inch(23 cm) loose-bottomed cake pan. Transfer the apricots and juice to a food processor and blend until smooth.
   
3. Add the butter and sugar in a large bowl and beat together until light & fluffy. Add the egg yolk, one at a time, beating well after each addition. Add the semolina and ground almonds and mix well together and now add the semolina and ground almonds and mix well together. Fold in apricot puree.
4. Whisk the egg whites until stiff then fold into the batter mixture. Turn the batter into the prepared pan and bake for about 45 minutes, or until the top is a light, golden brown.
5. In the meantime, make the syrup by adding the orange juice, honey and lemon juice into a small saucepan and bring to a boil, then simmer for 2-3 minutes. Keep the syrup just hot.
   
6. When has baked, let it stand in the pan for about 5 minutes before removing, then remove from the pan and place on a wire rack (with a plate underneath). Prick the top of the cake all over with a skewer and then spoon over the the hot syrup over the warm cake and leave on the wire rack to cool.
7. When the cake has cooled and all the syrup has been absorbed, place in the fridge until ready to serve. When you're ready to serve the cake, bring to room temperature and mix the icing sugar and almond extract with the strained yogurt.
   
8. Spread the yogurt over the cake and top with the chopped pistachio nuts.
   

Lemon Linguine

Most of you who are food enthusiasts (freaks) like myself, you've noticed by now that many items on your grocery bill have gone up.

One glaring spike in prices is with lemons. Limes I can find for 6 for $1, oranges are decently priced but lemons? The best deal I've found so far this year is 2 for $1.

Are lemons going to become a luxury item? Will we have to resort to using bottles of "real remon" juice? I don't think so.

Citrus is a staple in our house and if Canada didn't have a pipeline of oranges, lemons & limes heading up north, we'd be the scurvy capital of the world.

To help ward off any signs of scurvy, I whipped up this light but substantive pasta dish, borrowing from the style of Carbonara , where egg yolks make the sauce.

I originally was inspired (forced) to make such a dish from watching Paula Deen make a similar dish using sour cream, milk and lemon juice.

Do not make this dish. My insticts were telling me this would be too sharp, tart & sour - and I was right. The two bowls of pasta were chucked in the garbage.

On to the second attempt and Lemon Linguine Carbonara and the YES....success. Basically, I'm slowly sauteing some onions and garlic 'til translucent, then I hit the pan with some fresh squeezed lemon juice and take off the heat and reserve.

While your pasta is boiling, whisk some egg yolks with cream, grated Romano and lots of cracked black pepper and sett aside until your pasta is done.

Lemon Linguine Carbonara
(for 2)

1/4 cup olive oil
1/2 onion, diced
3 cloves of garlic, smashed
juice of 1/2 lemon
zest of 1 whole lemon
2 egg yolks
1/4 cup cream
grated Romano cheese
lots of cracked black pepper
2 Tbsp. chopped fresh chives
2 Tbsp. chopped fresh parsley
approx. 4 oz. of dry linguine
reserved pasta water
salt to taste

1. Bring a large pot of water to a boil. Add a good amount of salt upon boiling and add your linguine. Cook as per package's directions.
2. In a skillet over medium heat, add your olive oil and onions and garlic and saute on medium to low heat for about 5 minutes or until soft and translucent. Add your lemon juice and set aside.
3. In a bowl, whisk your eggs, cream, black pepper and grated cheese and set aside.
4. When your pasta is done, reserve some pasta water then drain and now add the linguine into the skillet along with the egg/cream mixture, lemon zest and some pasta water.
5. Toss the egg/cream mixture until the residual heat of the pasta has turned the mixture into a creamy sauce. Taste and adjust for seasonig and add the chives and parsley before giving one final toss.
6. Plate and serve immediately.
   

Tomato Fritters (Ντοματοκεφτέδες)

Yesterday's post with the fried calamari triggered fond memories of when I visited the island of Santorini in 1988.

These photos are from deep, deep, deep in the Kalofagas photo vault and they were taken at a little fishing outlet, situated below the village of Oia.

To this day, I fondly remember eating fresh caught squid that was turned into fried calamari and the now famous Santorini tomato fritters.

Santorini's tomato fritters are special as these small tomatoes are stressed into ripeness from the blazing sun, little moisture and volcanic soil. The result is the sweet, ultra-flavourful, dwarf-like Santorini tomato or "domatinia".

These little tomatoes are nearly impossible to find outside of Santorini and my challenge was to emulate as much as possible, the sweet and concentrated flavour of these "pseudo-keftedes".

I decided the best approach would be to roast some ripe cherry tomatoes under high heat with only the coaxing of olive oil, salt, pepper and a few cloves of garlic to add flavour.

There are several recipes for these tomato fritters and the usual binding ingredients are self-raising flour, eggs and breadcrumbs. I've take a slight departure and omitted the breadcrumbs as I find them to unnecessarily blacken the fritter.

Instead, I opted for a baked potato's starch to act as the glue. As for flavourings, the usual trinity of dill, parsley and mint are the herbs of choice but this time I opted to substitute dill with fresh basil and the outcome was a pleasant surprise.

Being the kind of person that likes to tweak a recipe (just a bit), I added some crumbled feta for even more flavour, some tartness to offset the sweet tomatoes and just because I love gooey, warm cheese.

For anyone that's made a vegetable fritter, you should note that the mixture (and final result) is a little softer than your usual fritter mixture. I found an ice cream scooper to be a fine way to scoop and drop each fritter into the hot oil.

Your final result should be a deep red pattie that's speckled with green herbs, crisp on the outside and and soft on the inside.

Tomato Fritters (Ντοματοκεφτέδες)
(makes approx. dozen patties)

1 kg. of ripe cherry tomatoes
1 bunch of scallions, chopped
Approx. 1 cup of self-raising flour
1 baked potato, mashed
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
fresh ground pepper to taste
1 egg
crumbled Greek feta to taste
vegetable for frying

1. In a roasting pan, toss your cherry tomatoes with some olive oil, salt, pepper and some cloves of garlic and roast in a preheated 450F oven for about 30-40 minutes or until they are slightly shriveled the the skins have just burst. You may also bake your potato while the oven is roasting. Allow to cool to room temperature and strain the excess liquid and reserve the roasted tomatoes in a large bowl along with the mashed potato.
   
2. In a skillet, add some olive oil to the pan over medium heat and add your chopped scallions and saute until they have softened and translucent. Allow to cool and add to the bowl with the tomatoes.
3. Add your flour, egg and herbs and black pepper mix throughly with a wooden spoon. The mixture will be soft and wet but sticky. Add more flour for binding as needed.
4. Add some crumbled Feta and taste test your mixture. Adjust flavourings with herbs, pepper or with some more cheese.
5. Add your vegetable oil to a large, non-stick frying pan (about 2.4 cm high) over medium high heat and drop a bit of the mixture in. When it starts to sizzle, your oil is hot enough for you to begin frying off your fritters.
6. Use an ice cream scooper to drop your fritter mixture into the oil and flatten each fritter into the shape of a pattie. Fry each fritter for about 2 minutes per side and reserve on large plate or platter that's covered in paper towel.
7. Fry off in batches and reserve in a warm oven until the entire batch is ready to be served.
8. Serve as part of an array of Greek mezedes with some Ouzo and ice.
   

Something Old, Something New - Seafood Edition

Last Friday was one of the few evenings where it hasn't rained around dinner time. We're now officially into summer and it's been quite rainy. Me thinks summer in Toronto might be cancelled. This is one of the few instances where I hope I'm wrong.

I have two dishes at the plate today. The "something old" would be fried calamari - you know...squid.

Here, I've deep-fried calamari rings. You'll find decent, frozen calamari rings at your supermarket and if you love calamari, this good convenience product saves you from the trouble of having to clean squid.

There's no rocket science here, the calamari rings are dredged in a seasoned combo of all-purpose and corn flour. If you want to have fried calamari at your home just the way you first tasted it at the Greek "psarotaverna", the simple and straightforward approach can be viewed here.

The "something new" is a shrimp dish I saw, gawked at, and tried. Now I'm sharing it with you. It's easy, quick, hard to screw up and delicious.

This recipe comes from Bobby Flay's Boy Meets Grill but interestingly (and refreshingly) this dish is not his but it comes from Bobby's inlaws.

Bobby Flay married Stephanie March, best know for her work in Law & Order. In this episode, she and her sis and mother make an appearance and share their family favourites with Bobby and the viewer.

I love this shrimp dish because it's easy, a little spicy, incorporates some quick grilling and when you taste the shrimp, you get the tangy zing from the lime and then bite into a contrast of naturally sweet, succulent shrimp.

Folks, this is a family favourite from Texas and now I know why...it's easy and tastes "dang good".

One final note...as instructed, leave the shrimp shells on. Eat this shrimp dish with your hands...suck the juices out of it, peel & eat to your enjoyment and damn to all who insist on cutlery.

Leave that for the the loopy characters in Seinfeld who ate the Snickers Bar with a fork & knife!

Cretan Dakos

Greece is a small country geographically. It's northernmost borders abut Albania, FYROM, Bulgaria and Turkey and the rest of the country is surrounded by sea.

This makes Greece a peninsula but one cannot forget the hundreds of islands that dot the Mediterranean and host as Europes's playground each summer.

Greece's largest island is Crete (South of the mainland). If you ask any Greek, they will tell you Crete is a "must see" island.

Cretans are an independant bunch, leaders rather than followers and if one took a look at their lifestyle, you'd think their motto would be " why fix something that's not broken". This is certainly true of the Cretan Diet.

Although most Greeks eat much of the same foods on a daily basis, Cretans are steeped in the old ways...buying and consuming locally sourced produce, meats and other goods that arrive on the kitchen table. The Cretans are blessed with still being able to live off the bounty of their land.

Here are the basics of the Cretan Diet:

• Eat local and eat seasonally.
• Incorporate as much wild greens into your daily diet as possible.
• Eat a moderate amount of dairy and milk products.
• Limit the consumption of meat to once or twice a week.
• Eat a moderate amount of seafood.
  
• Olive oil is the principle fat in the diet.
• An abundance of local and seasonal fruits and vegetables are consumed.

I have not been to Crete (yet) but I will go, perhaps next year. It's a big island and I believe that a two week tour of the island will do it justice and give me a good taste of what I like of the island. That way, I can pinpoint where to visit on Crete during future visits.

For a few months now, I've been getting a daily glimpse into Cretan life through the eyes and words of Maria of Organically Cooked. Maria is an ex-pat New Zealander of Greek extraction who now lives permanantly in Crete with her husband and children.

Maria writes in depth accounts of Cretan life, diet, recipes, traditions and the struggle of an ancient society trying to buck the changing world around them. It's an uphill battle but Cretans are strong - they will prevail.

One of Crete's most popular gifts to Greek cuisine is the Cretan Dakos. Dakos are a twice baked rusk made of whole wheat or barley flour and bread has always been an important part of Cretan and Greek diets.

Dakos or Paximadi have been known in Crete since the Middle Ages. These rusk-like rolls are shaped into rings and baked once before being sliced in two and dried slowly in a cooling oven.

After searching on the 'net for a Dakos recipe...all I would come up with are instructions with how to dress a Dako...DUH!

This recipe is from a chef named Ioannis Lappas. Three types of flour are used here: regular all-purpose, whole-wheat and barley.

If you're wondering where to find barley flour, check out a health food store or a bulk food store (that's where I found mine).

Dakos are Greece's own Bruschetta. When preparing a Dakos, be generous with the extra-virgin olive oil and allow a couple of moments for them to become thouroughly impregnated. Not only does it provide the bread with a great taste but it prevents the juices of the tomatoes from making the bread soggy (crunchy is good here).

Finally, although most Cretans wouldn't do this, I recommend mincing some garlic into the grated tomatoes or brushing the Dakos with a clove of garlic to impart some flavour.

Cretan Dakos (baking)
(makes 48 halves)

3 cups all-purpose flour
1 cup whole wheat flour
1 cup barley flour
1 Tbsp. active dry yeast
some warm water
1 Tbsp. sugar
1/4 cup olive oil
1 tsp. salt
3 cups of warm water

Pre-heated 400F oven

1. In one bowl, add your yeast with some sugar and tepid water and allow for the yeast to activate for a few minutes.
2. In another bowl, add all three of your flours and salt and mix well.
   
3. When your yeast is readyand active, add the olive oil to your yeast mixture and then make a well in the middle of your flour and add the yeast mixture into the flour and gradually add your warm water while drawing in more flour.
4. Knead the mixture on a work surface that's been treated with bench flour for about 5 minutes. The dough should be moist but not stick to the work surface (add flour as needed). Form into a ball then cover with plastic cling wrap and a tea towel and allow the dough to rest for 15 minutes (room temperature).
5. Divide into small balls and then roll each out into a long piece of dough, then form into a ring.
6. Place each ring onto a oiled baking tray and cover. Allow the dough to rise (expand) for another hour or so.
7. Place your tray in the pre-heated oven for 15 minutes and bake in batches. When the bread is still warm but safe to handle, cut each ring into half and place back on the baking tray.
8. Turn your oven off and place your trays of Dakos back in the oven for about 40 minutes to dry up in the oven's residual heat.
   
9. When the Dakos have returned to room temperature, you may dress your Cretan Dako.

Dressing Cretan Dakos

4 Cretan Dakos
Extra-virgin olive oil
clove of garlic
1 large very ripe, sweet tomato
crumbled feta cheese
dried Greek Oregano

1. Take a clove of garlic and use it to scrape on the Dako to impart the garlic flavour on the bread.
2. Now generously drizzle extra-virgin olive oil onto each Dako and allow for the oil to soak in for a few minutes.
3. Make a puree of fresh tomato using the side of your box grater with the largest holes and discard the skin.
4. Spoon the tomato puree onto each Dako.
5. Now top with crumbled Greek Feta and finish off with dried Greek oregano.
6. Serve as an appetizer, meze or snack.
   

Chicken in 360 Degrees

One of my favourite ways to prepare chicken is in my grill, summer time, beer can chicken style.

Last year, one of the earlier posts I made was for a more classic version of this American gift to BBQ.

This year, I kick it up a notch, shake up the ingredients and use the same, "shove the beer can up the chicken's ass" method.

One of the best sources of outdoor grilling has to be Steve Raichlen's Barbecue University.

Today, I'm showing you his Ragin' Cajun' Beer Can Chicken recipe or rather, his method of beer can chicken.

I've dumbed it down a bit as I'm using a gas grill but you get the same, smoky effect from the ingredients, moist, aromatic meat and crispy as Hell skin...Umm UMM GOOD!

Ragin' Cajun Beer Can Chicken

1 can of beer
1 whole chicken
1 tsp. liquid smoke
1 1/2 Tbsp. Cajun seasoning
1 1/2 Tbsp. Old Bay Seasoning
2 tsp. vegetable oil

1. Open your can of beer pop the tab off and using a can opener, make two more holes in the can. Now pour in your liquid smoke ad stir with a skewer to mix it well. Reserve.
   
2. Remove the giblets, etc. from the cavity of the chicken and throughly wash the chicken and pat dry. Remove any excess fat and place the chicken in a large bowl. Pour about a third of the beer & liquid smoke mixture over the chicken ans place in the frdge for an hour (turning a couple of times).
3. Place your can of beer onto the stand (if you have one) until your chicken is ready.
4. Return the chicken to room temperature and mix the Cajun & Old Bay seasonings in a bowl.
5. Rub some vegetable oil on your chicken (olive oil will burn) and rub some seasoning in the cavity and the rest all over the outside of the chicken.
6. Place your chicken on top of the beer can (and stand) and place a tray underneath to catch any drippings.
7. Preheat your grill with one side of the grill's gas turned on and the other side being turned off. Close the lid and wait until the temperature reads 360F.
8. Transfer your chicken over to the side of the grill that's not turned on and close the lid.
9. Roast your chicken for 70-80 minutes or until the juices run clear.
10. Allow 15 minutes for the chicken before carving.