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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