Culinary post mortem #2
I made up this recipe a while back after seeing a few people in the food tv channel network make roast chicken. Recently L suggested I use a stoneware roaster instead of the usual metal one. Holy moist chicken.
Cutting board, clockwise from the top: a few red potatoes, a few tablespoons of butter, a few minced garlic cloves, two sliced garlic cloves (these cloves were pretty small), a white onion, sliced into wedges, 2 carrots. In the ramekin: gorund black pepper, kosher salt, herbs de provence
I made a “bed” of veggies for the chicken to sit on
I melted the butter and mixed it with the seasoning (and some nasty flash-reflection). I spooned this into the chicken cavity as well as over and underneath the skin
stick the chicken in the pan and put a lid on it
Stick a fork in it. It’s done!
I’m better at the cooking than the carving
It turned out pretty well, but the lid on the roaster is so heavy that very little moisture escapes, making the skin on the chicken a little soggy. When I used the metal roaster the thing always turned out dry. Instead of the usual “10-minutes without the lid on” final roast, I will try roasting it with the lid on half the time and without half the time. Hey, it’s worth a shot. L says I should put in more carrots next time.
