Holy Saturday, PM

So what’s the point of staying in a place with a huge kitchen if you don’t use it? We took a break from restaurants and pubs Saturday night and I made chicken with roasted broccoli, mushrooms, and garlic (and of course bread, cheese, decent butter, and wine).

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It was Italian night, apparently.

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Sadly, these models aren’t available here from what I can tell, unless you want to bring it over yourself.

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Organize your workspace before you even start. No, these aren’t my tools, this is what was there.

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I’m a big “no truss” fan these days, and I haven’t noticed a difference in the finished product. Coat with olive oil, season heavily with salt and pepper, stuff and tuck with rosemary and thyme, and then gas 7 (425F) for about an hour (check your internal thigh temperature, of course). Let it rest for at least half an hour.

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I would never typically cook without shoes, but this wasn’t my place and the shoes were dirty, so I threw caution to the wind.

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Dress the veg with salt, pepper, chili flakes, and olive oil. Start these about half and hour after the chicken goes in, at gas 4 (350F). Chop off the top of the garlic heads and drizzle some olive oil over them before wrapping in foil.

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They had a pretty cool atmosphere in the dining room.

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