Wednesday, May 24, 2006

Roast chicken and pumpkin

Ooooh this was a yummy meal. I roasted a chicken a la Nigella Lawson: stuffed with two lemon halves and rosemary, rubbed with olive oil, and cooked for the first hour upside-down so all the juices trickle down and make the breast meat moist. Then you turn it right-side-up to brown the breast skin. I nestled slices of pumpkin (winter squash) around the chicken as it baked. Served with gravy and Brussel sprouts. And because everyone was lucky today, I also baked apples filled with butter, brown sugar and walnuts and swimming in an alcoholic apple cider bath (this bubbled down into a lovely cinnamon-y sauce). Served with vanilla custard.

1 comment:

Faux Couture said...

Where is the dessert picture can't tease like that!!!!

The chicken and pumpkin look so lovely together.