Tuesday, March 8, 2011

Roast Chicken

Monday, 7th March
Roast Chicken with sage and onion stuffing and trimmings, roast potatoes and caremelized leeks, gooseberry and brandy gravy. One of my favourites, although it invites overeating. The skin is dark because I smear it with gooseberry jam half way through, and the sugar blackens. Another spoonful of jam and some brandy make the gravy very tasty. The string trussing the chicken broke, so it came out a little dry. (Also, not one of my best photos!)

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