di reston
Sous Chef
We had a dinner that was a near disaster! The menu was very simple - whole chicken roasted in the wood-burning stove with roast potatoes and a selection of green veggies. Then my OH came in and added more wood to get a really good blaze, and I was downstairs in my laundry seeing to the washing. I came back to check on the chicken, and it came out black, and the roasting time was only 2 3rds of the way through. The roast potatoes were a deep golden almost brown colour. I jointed the bird. Internal temperature of the bird was 82°C, but the meat round the the joints was still pink. I decided to put the jointed bird back in the oven. It was even darker than before, and I was going to junk it and do pasta instead, but OH said, let's try it. Surprise! It was succulent, juicy, cooked through and, what's more, tasted delish! And so were the roasties, to my great surprise! I won't abandon the stove next time!
di reston
Enough is never as good as a feast Oscar Wilde
di reston
Enough is never as good as a feast Oscar Wilde