Sunday 20 October
Yesterday we brought home a fresh
Bare's fryer to roast. Since we had a
day to spare, we dried it carefully and put it in the fridge, and when we got
home did nothing but sprinkle it with salt à la Thomas Keller, but roasted at a
steady temperature of 400º à la New Joy. But we think the real secret is to roast the
chicken in a low-sided baking tray, so the hot air can circulate around
it. That also didn't prevent us from
surrounding the bird with garden carrots, steak-cut potatoes, and shallots, all
oiled, salted and ready to roast.
After about 50 minutes, we
achieved crispy chicken perfection at last, as the photo will show.
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