there can be no better way to celebrate moving into a new place than a good old roast. a quick trip down the road to the local boulangerie where 90 cents got me a warm baguette, and to the market across the road for a fresh whole chicken and some aromatic vegies, i was good to go. and i gotta say.. it really was a good feeling to be able to devour a roast chicken here in humid, warm paris, with the sun still out at dinnertime.
(check out my le cordon bleu bread knife. it's super sharp and super awesome)
(i cut myself once at school already)
(but it's ok because the attending chef was good looking and
he helped to put a plaster on my throbbing hand)
(anyway.. back to the chicken)
i decided to try out a new technique i saw on alton brown's "good eats" tv show, where instead of trussing the chicken, you butterfly it. to do this, you cut the backbone out with some kitchen shears and press the breast down so the chicken lies flat which ensures even heat exposure from the grill.
this method also cuts down the cooking time by half!
beautiful, evenly cooked roast chicken only in half an hour :)
this was delicious.
too bad it was only for one.
SOMEBODY COME OVER!