So It Begins...
I open up my newly purchased copy of Keller's Bouchon and quickly flick through the pages until I get to the Poulet Rôti. Poulet Rôti and it's distant cousin Cordero Asado have always belonged to my favorite culinary experiences.
Today I'm ready to attack the challenge of making Poulet Rôti at home. I'm just back from Whole Foods with a large chicken, lemon, thyme, parsley, garlic and the other crucial ingrediences.
I'm going to start with a glas of Castillo de Ygay. It's one of the last bottles of '95s that we have which reminds me that I need to call the Wine Bank and ask them to send another case.
Cheers!
posted by Per Håkansson | 4:52 PM
2 Comments:
So, how did it turn out? I just got Bouchon as well but haven't had a chance to try a thing... I may be inspired if yours was a success!
The roasted chicken didn't turn out that well. I refused to follow the recipe and went of experimenting wildely, combining different ideas.
My most successful roasted chicken was with cornich game hen and a spicy rub. The meat fell of the bone. It was superb!
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