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May. 16th, 2009 10:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
shapeofthingsRoast chook.
Cut off excess fat and rinse with boiling water to shrink the skin
Stuff with a mix of quinoa, shaved fennel, chopped garlic, fresh sage, lemon zest, brandy, salt and cracked pepper.
Rub with good olive oil and sprinkle with smoked sea salt.
Shove a lemon up it's cloaka.
Bake for 2.5 hours on a rack in a low to moderate oven, then remove from pan and wrap in foil to rest.
Chuck roasting pan with juices onto conveniently-shaped rectangular hot plate.
Splash with white wine vinegar to de-glaze, then add some chicken stock, small piece of cinnamon and a couple of bay leaves.
Simmer gently, thicken with arrowroot just prior to serving.
Chook, stuffing, gravy, cripsy potatoes, baked pumpkin, and fresh baby spinach, washed down with shiraz viognier: damn it was good.
Very full belly.
Cut off excess fat and rinse with boiling water to shrink the skin
Stuff with a mix of quinoa, shaved fennel, chopped garlic, fresh sage, lemon zest, brandy, salt and cracked pepper.
Rub with good olive oil and sprinkle with smoked sea salt.
Shove a lemon up it's cloaka.
Bake for 2.5 hours on a rack in a low to moderate oven, then remove from pan and wrap in foil to rest.
Chuck roasting pan with juices onto conveniently-shaped rectangular hot plate.
Splash with white wine vinegar to de-glaze, then add some chicken stock, small piece of cinnamon and a couple of bay leaves.
Simmer gently, thicken with arrowroot just prior to serving.
Chook, stuffing, gravy, cripsy potatoes, baked pumpkin, and fresh baby spinach, washed down with shiraz viognier: damn it was good.
Very full belly.
