We had dinner at Architect’s on Wednesday evening and she made a roasted chicken…nobody makes a roasted chicken like Architect.
As I explained in a previous post, she fills the cavity with onions and a lemon (this time she used an orange), and sprinkles the bird with salt, pepper and seasonings, mainly Herbes de Provence, then she sits the bird upright on this contraption and roasts it on her barbeque grill. For the first 15 minutes, she sets all burners on high, then she turns the center burner off and continues cooking over a medium flame for another 60-75 minutes.
We’ve had a mild winter (so far) so the grill is still an option.
Herbes de Provence is a mixture of savory, fennel, basil, thyme, lavender and other herbs typical of Provence, France traditionally gathered along the French countryside. This pretty and delicious blend of herbs is perfect peppered on meats, fish and added to stews and soups.
Architect served the chicken with white and sweet potatoes and carrots roasted in her new oven that she acquired due to the previously mentioned flood courtesy of a destructive little critter. We also managed to polish off 2 ½ bottles of wine.
Foodie helped me correct another knitting blunder...I watched and I think I may be (finally) beginning to understand how to confidently correct mistakes.
This statement may prove to be a bit too cocky.