Sunday December 14
We had long dithered back and
forth about the best way to roast a chicken.
We tried Thomas Keller's dry high-heat method, but it didn't allow for
any vedge to roast alongside the bird, because that would create steam - but we
love the succulent vegetables, and didn't want to do without them. But when we roasted it all in our big
roasting pan, the chicken's skin was pallid and not crispy. The solution, we found, was using a low-sided
tray for everything.
Tonight we slutted the bird up by
mixing some chopped rosemary, thyme, salt, and a little garlic oil to make a
paste, and pushing it up under the breast skin.
The oil works better than butter, because it soaks in rather than
bubbling up.
Our vedge was shallots and
brussels sprouts, salted and tossed about in the chicken's fat and juice, which
made them even tastier.
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