Once I knew this Saturday would be a complete stormy wash, I started contemplating what I might cook to keep myself occupied. I settled on roast chicken because I had one in the freezer. I added a white wine pan sauce I got from Jacque and Julia and an arugula, red pepper and fresh corn saute-salad “thing” I improvised. This was pretty hard but it very good. Big lesson: cooking a whole chicken can be a big pain if the bird isn’t totally thawed. If it’s even a little frozen, stick it back in the fridge and cook it the next day.
