Food Post
You’ve been warned by the title. If you don’t want to read about food, move along!
Saturday Mackenzie and I made the Zuni Cafe Roast Chicken recipe, which I found, slightly adapted, at the rather awesome food blog smitten kitchen.
We actually made a couple of modifications to the recipe. 1) I used a kosher chicken, so I didn’t salt it ahead of time, but I did put pepper and herbs on it as instructed and 2) instead of using garlic cloves in the bread salad, we used green garlic, because it’s in season and delightful.
Here is a picture of the chicken after it was flipped over the second time for a few more minutes to crisp up the breast skin:
And here it is all done, after slashing the skin (i guess to let steam out) and letting it rest before carving:
And finally, the chicken, and the bread salad on the table. I really should look into getting some sort of serving platter one of these days.
The recipe as presented on the blog is actually fairly straightforward – the big to do is preparing ahead of time – but I reckon you could just dry a kosher chicken really well, and put some pepper on it and some herbs in it and cook it at the last moment in this way, assuming it was small enough. Also dripping a bit of the pan juices over the bread salad at the last moment makes from some extra deliciousness.
And now, for a bonus, absinthe shown before and after mixing with water:
