Saturday, June 08, 2013

Roast Chicken with Asparagus


Saturday 1 June
Market day, so we acquired a Charles Bare chicken and prepared it by grinding up some leaves of fresh rosemary and part of a brand-new curly garlic scape from the garden with butter, and pushing the paste under the chicken's breast skin.  We set it to roasting at 350º, and it took about an hour to get toasty and crisp-skinned.
We also roasted some local asparagus from the farmers and from Madison's, while the chicken was resting once it came out of the oven.
With dinner, we had a bottle of Grooner grüner Veltliner, which was pretty good; and for dessert later on, a punnet of local strawberries, with heavy cream.

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