Tuesday 10 February
We picked up a fresh chicken at
Bare's on Saturday, but we haven't had enough time to roast it until
today. We dried and cooled it in the
fridge, then dusted with salt, pepper, and paprika and set it in a shallow tray
in the oven at 400º F. (later lowered to 350º).
Once it went in for the initial
roast, we cleaned off some tiny red and gold potatoes and some shallots, tossed
with oil and salt, and scattered them across the tray, for the complete and
satisfying winter meal.
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