On Friday I was faced with quite a dilemma. Pot roast or chicken? It was a close call, but I decided to celebrate spring with a roast chicken on Saturday night. I brined it for a couple of hours, then rubbed it with olive oil, pepper, and truffle salt (amazing stuff, sea salt mixed with little pieces of black truffle), and instead of using a roasting rack, set it on top of a bed of chopped carrots, celery, and onion. I sprinkled it with rosemary and thyme and took Emeril's advice and stuck the herb stems inside the cavity. It was really good! For once, I did not overcook it, although maybe I should have, because the roasted red potatoes and asparagus required a little quality time with the microwave. It was really a lovely dinner, served with Ecco Domani Pino Grigio, which was a little overwhelmed by the flavors. Happy Spring!
Sunday, March 30, 2008
Spring Chicken
On Friday I was faced with quite a dilemma. Pot roast or chicken? It was a close call, but I decided to celebrate spring with a roast chicken on Saturday night. I brined it for a couple of hours, then rubbed it with olive oil, pepper, and truffle salt (amazing stuff, sea salt mixed with little pieces of black truffle), and instead of using a roasting rack, set it on top of a bed of chopped carrots, celery, and onion. I sprinkled it with rosemary and thyme and took Emeril's advice and stuck the herb stems inside the cavity. It was really good! For once, I did not overcook it, although maybe I should have, because the roasted red potatoes and asparagus required a little quality time with the microwave. It was really a lovely dinner, served with Ecco Domani Pino Grigio, which was a little overwhelmed by the flavors. Happy Spring!
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