Monday 10 December
We are sort of tired of Thomas
Keller's high-temperature chicken, which may be amazing from the ovens of Per
Se but is nothing extraordinary from ours.
So we returned to our old pattern of rubbing the chicken's skin with
some lemon and olive oil, skooching some chopped rosemary and thyme and more oil
up under the breast and thigh skin, putting the extra herb twigs and squeezed
lemon up the chicken's butt, and roasting it at the People's Temperature (350º
F.).
Best of all, the lower temperature
makes it easier to get the panful of chopped turnips, carrots, onions, and parsnips
to roast evenly and not burn. If you
want the skin a bit more brown, raise the temperature to 400º at the very
end. And after all, what more could you
ask for?
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