Chicken - Roasting. Okay, you’re probably thinking that I’m trying to copy Julie. Not a chance. I’ve made roasted chicken dozens of times and feel as though I have a strong grasp. I also won’t cheat on my partner as she allegedly (don’t want to get sued!) did. Tonight’s chicken was made, for the first time, in a true roasting pan. I’ve been using my Le Cru flame gratin pan for years. Though it’s done a good job, the roasting pan is definitely the way to go.
Preparation
I chose a simple preparation tonight so that I could reuse the chicken elsewhere this week. A little rosemary in the cavity. Butter and canola oil to baste. Onions and carrots. By 8:00pm, we were eating a feast of chicken.
Accompaniment
Scalloped potatoes. In lieu of Swiss cheese…which I did not have nor much care for…I used a smaller amount of grated Romano. Great choice and had a wonderful side to go with the chicken.
Definitely feeling under the weather this weekend. I think I caught Dale’s cold from last week. Eating this dinner was definitely a highlight. I’m already thinking of the endless possibilities in the event I don’t feel better tomorrow….Chicken soup….Chicken and Dumplings…yum!
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