Monday 5 March
The essential recipe *here*. Since we are getting a tad more paranoid about the chicken's hygiene, I now mix up a small mound of kosher salt, pepper, and thyme, and keep in on the plastic chopping sheet to stuff in under the skin, so my hands needn't touch anything else while they're all chickeny.
Roasted the chicken, tossed in the last of the shallots after 30 minutes, then peeled and sliced parsnips 30 minutes after that, while I cut back the thighs. The probe thermometer in the thick of the thigh went off at 160º. Ten (all right, seven) unbearable minutes later, we were devouring the chicken. Served with a nice Vernaccia di San Gimignano: flowers on a flinty hillside.
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