Saturday, February 27, 2016

Roast Chicken and Roots

Sunday 21 February
Our weekend standard, purchased from Bare's just about every other week.  We've been setting it out in the fridge to dry overnight, then dusting it with kosher salt and roasting on a shallow tray at 400º convect, until the skin browns and crisps and the internal temperature reaches 160º. 

Accompanied this time with tray-baked shallots and potatoes.

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