Wednesday, August 17, 2011

Label Rouge

Red Ranger chicken via Tea Hills.  Nice and crispy (despite how that drumstick may have photographed) and a great tasting breed--just loaded with flavor and a perfect texture.  Firefly greens with a tarragon vinaigrette.   Roasted sweet potato.
Look at her, fresh out of a 450 oven.  Just salt and basted once or twice with the fat that rendered in the pan.  A little thyme went in with the juices a la Keller.  That parson's nose sticking out the back was the best part.  Yeah, yeah, I could truss better.
And the young ladies, adjusting well to their new home.

1 comment:

pay for papers said...

It looks really delicious and I feel sorry for those chickens I want to know complete recipe of it, will you be sharing it here? Looking forward to hear from you