Wednesday 25 September
We are finally getting to our good
place when it comes to roast chicken.
We now rub some chopped rosemary
and thyme in butter and work it up under the chicken's breast skin, and set the
bird in a low open pan, with the cut-up, oiled, and salted potatoes, parsnips, and
our own little whole garden carrots arranged around it.
It goes into a preheated 400º oven, and just
stays there, though you toss the vegetables around a couple of times during the
hour or so it takes to be done.
Skin was crisp and golden,
vegetables were tender and browned, and everything was what we wanted. A good place indeed.
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