My favorite cookbooks and food reading all come from the same place: Mark Bittman. I own at least four of his cookbooks and his iPad app. I loved his New York Times Minimalist column. Last night, I followed his directions to butcher a whole chicken in my kitchen, and then I used one of his favorite recipes, Chicken Adobo, to cook it.
The butchering of the chicken was clumsy, but I know I’ll get better at it. The recipe, though, is flawless. It’s enough for at least two meals, and the chicken came out moist, crispy and deeply flavored.