Wednesday 7 September
Just for a change, we tried Thomas Keller's secrets for roast chicken with crisp skin. It's rubbed dry as possible, salted inside and outside, and cooked at high temperature. When we next have time we'll try his other secret, letting the dried bird sit uncovered in the fridge for an hour or two.
Still, we couldn't resist adding some sliced Yukon Gold potatoes and halved shallots to roast in the pan, along with some some (local, expensive) garlic cloves and (garden, cheap) rosemary.
This worked pretty well, though we didn't truss the bird, and justifiably so - the legs were even a mite underdone, instead of raw as they would have been with a trussed bird, at the time when the breasts for tonight's dinner were perfect. But it was okay, as we put the legs, wings, and extra meat aside, and then broke up the carcass and made broth, all for a later meal.
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