Sunday, March 26, 2006
Roast chicken
Nothing fancy, but in the pan along with the cumin/cinnamon/smoked salt crusted bird went quartered fennel, a quartered lemon, onion, whole garlic cloves, parsnip and jerusalem artichoke. The veggies browned and softened perfectly and I deglazed the pan with a little balsamic and a little ume vinegar mixed with the juices post-carving.
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