Whether turkey’s not your thing or you’re just looking for a smaller bird to serve, there are plenty of alternatives to choose from.
For most of us, Thanksgiving will look a lot different this year. It’s likely to be a small affair, which may make many of us want to rethink the menu. A chicken can be a show-stopper when seasoned and roasted correctly, while various duck preparations can make the table feel a little more special. If there are only two or three people to cook for, consider making even tinier birds, like quail or Cornish hens, which will give each guest a delicious bird of their own.
This roast chicken is paired with a simple French onion sauce for an elegant touch. Though soubise is traditionally made with a béchamel base, we subbed in cream for a lighter take. For added depth of flavor, we also reach for curry powder or vadouvan, a French type of curry powder with garlic and shallots.Roasting or grilling your chicken under something heavy, like a brick, is one of the best ways to get crispy skin quickly.
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