Sadly, I think it's no longer cool to like the omnipresent hot sauce known as Sriracha, but that didn't stop NPR from doing a column on the stuff five years late. But I'm not complaining since they can pry my Sriracha from my cold dead hands. This weekend I made the roast chicken with root vegetables you see pictured above. I didn't really detect any Sriracha flavor on the skin of the chicken, which was a little disappointing, if not surprising... but the veggies were great. Perfectly cooked and nicely spicy. I'd make it again.
You'll notice that the chicken is trussed... which I did not do myself. The Bell and Evans chicken I picked came that way. Kind of odd, but nice.
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