Saturday, April 27, 2013

Roast Chicken with Turnips, Shallots, and Asparagus


Monday 22 April
Roasted a little fryer with rosemary under its skin (and for a minute, in its armpits) at 350º. 


Once it was in the oven, chopped three turnips into batons and halved four big shallots, tossed them in oil and salt, and threw them in the pan.
At the end of almost an hour, raised the temperature to 500º to crisp and brown the skin, and threw in five or six asparagus that kind Jenny had clipped from her asparagus bed for us at the picnic yesterday.
They made a perfect green touch on top of our platefuls of tender roasted roots and chicken breasts.

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