Thursday 11 September
When we defroze the chicken bits on Tuesday, we took the bosoms aside and coated them with a bit of lemon juice and oil oil.
We stuffed a little rosemary, oregano, and parsley under the skin, and ran them under the totally inadequate broiler (see the depressing entry for Mis-Steak), which browned them, but only when set directly under the element. The back splash hit the fire, filled the house with smoke, and set off the alarms. Nice to know they work, but could have done without the bruhaha. Still pretty tasty.
We serve this with some nice crisp wax beans and then the last of the roasted red peppers chopped up and mixed in with the last of the little potato salad. A nice finish to the tail ends: each refreshed the other for a last hurrah.
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