well, it all started on saturday evening with the chicken...
being rubbed liberally with homemade harissa paste. then on sunday afternoon i shoved a lemon and a head of garlic up its arse, popped it in a roasting tin with onions, carrots and a leftover glass of guwurtztraminer and sealed it in it's snug little metal tomb with foil. it was then cooked on gas1 for about 5 hours until it was literally falling apart. oh the juices!! transferred to a shallow dish, to allow max heat contact, it then got 10 minutes at gas8 to crisp up the skin. we gorged ourselves on it's flesh (nomnomnomnomnomnomnom) and homemade breadrolls with rocket and watercress salad. the carcase was picked clean and the leftover huhnfleisch reserved for later... the boney remains made a lovely stock which i used yesterday evening along with the last of last years chillis out of the freezer, 2 shallots, some tarragon, some arborio rice, peas and of course teh fleshmeat. what a lovely risotto we had.
and i've got some left to take for my lunch today nomnom ;-)
( blaireau69 , the Cumbrian Travis Bickle., Tue 17 Mar 2009, 8:20, Reply)