- Henry IV
A fond reminiscent memory of my previous foods class includes a Thanksgiving dinner with roast turkey, mashed potatoes, gravy and bread stuffing. The roast comes full circle where we now prepare a full course of roast chicken, stuffing, gravy and cranberry sauce. Beyond the amazing meal itself, the experience of making such a meal will forever be a bookmarked page in the tome of my food memories.
The roast of chicken:
Our roasting vessel and basting tool.
Our gracious bird, secured on its path to deliciousness.
Our seasonings of choice: onions, garlic, sage, rosemary and thyme.
Ready for roasting.
85ºC/187ºF is our thermal target.
The carved chicken, courtesy of Ms. Moon and Wendy.
The whole collection, seconds away from disappearing.
Wendy's portion, with freshly ground pepper.
A plate fit for any king.
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