Dinner tonight was my own recipe, Morrocan style "Ras el Hanout" Roast Chicken. Picked up a beautiful local naturally raised bird. I slathered the bird in yoghurt based marinade that contained my fresh ground spice mix, garlic and lemon juice. Stuffed the innards with a dice up blood orange & lemon , thyme and rosemary.
On the side we have, duck fat roasted potatoes in thyme n cubeb pepper and sauteed beets and carrots
all sprinkled with a dash of truffle salt
Tom morrow i plan on making a stock with the carcass and making fresh noodles for a hearty chicken noodle soup! Hopefully i can get pics of those up as well
I truly enjoyed using the Emily Henry Bakeware, and if i may add the new "Flame Top" line is absolutely wonderful! beautiful glaze .. really enjoyed my first roast with it
For your viewing pleasure:
Bon Apetit Gents
On the side we have, duck fat roasted potatoes in thyme n cubeb pepper and sauteed beets and carrots
all sprinkled with a dash of truffle salt
Tom morrow i plan on making a stock with the carcass and making fresh noodles for a hearty chicken noodle soup! Hopefully i can get pics of those up as well
I truly enjoyed using the Emily Henry Bakeware, and if i may add the new "Flame Top" line is absolutely wonderful! beautiful glaze .. really enjoyed my first roast with it
For your viewing pleasure:
Bon Apetit Gents
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