Sunday 10 November
Tonight we made the simple roasted
chicken that Otto's didn't have on Friday.
We gathered the folksong herbs
from the garden, chopped, stuffed some under the skin, and showered the rest on
top.
Roasted at 400º throughout - New Joy is our new way, though we still
did a Thomas Keller and dried the bird thoroughly and let it sit in the fridge
for a day.
But we think the real secret
is a low pan - which we filled with sliced parsnips, our own little carrots
(halved if large), and shallots, to roast with oil and salt until meltingly tender.
Served with the herbaceous chicken breast, for a fine Sunday meal.
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