As I reminisce about some of my favorite meals, rarely does it get fancy-steak frite comes to mind. Last night I realized what Sundays must have been like before everyone ate standing up.
The meal: roasted chicken and 'roasters' with steamed brocoli.
A simple roasting pan with a good bird, legs tied-stuffed with rosemary, thyme, sage and a cut lemon. Salt/pepper over the top-into the 400 degree gas oven for 20min/pound, add the roasters for about 40min at the same temp in the other oven and that's it. Pull the bird, deglaze the pan with a little stock for gravy and all set.
I guess the important lesson was the ease of the meal, little need to tend it and, most importantly, the freeing up of time to spend enjoying with friends sitting around a fire, good conversation and better wine.
May the upcoming holiday season be fierce with friends, family and good libations-not necessarily in that order.
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Good opening post, don't forget to put the wine choice as I know that is what are your areas of interest. It goes to show that you really don't have to brine chicken, but you could potentially get a crispier skin if you do what JW describes which is leave it open in the refrigerator to let that environment really dry it out.
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