Three at the table on Saturday night was sufficient reason to make a small feast, on this occasion featuring a spatchcocked roasted whole herbed chicken, along with spiced roasted potatoes and roasted Brussels sprouts. Also, it takes only the slightest motivation to add in some Alabama great white sauce, for dipping those chicken morsels into. We had our fill, and yet somehow from within also found the fortitude to fully embrace the two-element dessert that I served up after a short respite to recover. (More on those sweet treats in tomorrow's blog post.)
"Spatchcocked (Butterflied) Roast Chicken with Quick Jus Recipe," from J. Kenji López-Alt, Culinary Consultant at SeriousEats.com. [Published 07 May 2010 / Updated 13 April 2020]
"Alabama Great White Sauce," from Smoke & Spice by Cheryl and Bill Jamison. Boston: The Harvard Common Press (2003), p. 362.
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