Okay, so I know you're thinking two things right now. One, 'How does this guy keep coming up with such clever titles for his blog posts?" and Two, 'Wait, didn't he just post an entry about roast chicken already?'. Well, to answer the second question... yes, I did. So I'm going to keep this entry rather short because there's no point in rehashing all the same info as the last entry. You needn't do anything more than scroll down just a little to my November 15th post if you need a brush up.
The first time was very basic. The only flavours and seasoning I used was salt, pepper and fresh thyme. I did use all three of those again this time, only along with the herb I stuffed the cavity with half a lemon and a couple of crushed garlic cloves. Then I also added a generous sprinkling of cayenne pepper over the skin. So this chicken turned out to be much more fragrant and had a little more attitude than the last one. Both were delicious though.
Don't be surprised if I share yet another roast chicken in the near future. The goal is to get three chicken carcasses (I'm up to two now!), so that I can make a big batch of homemade chicken stock. That will make for a great entry because there are endless uses for chicken stock and it's a great way to see how to execute all of these techniques yourself. So please stay tuned.
In retrospect, I wish I had kept this chicken trussed (tied with string) for the photo. It would have looked more presentable. This one looks a little loosey-goosey, but don't be fooled... this bird succeeded immensely at keeping me...
Happy and fed!
B
No comments:
Post a Comment