When I cook, I know I am slowly healing.
I started a slow roast lemon butter chicken at 2am @ 170F in an all glass roaster with cover.
Salt and pepper on the skin. Lemon juice, a slab of butter. Sprigs of sage and rosemary.
Cover and awake to scent of deliciousness @ 5Am.
One more lemon juice squeeze added. Raise temp to 200f.
Sleep till 9:30am.
Awake to the glass roaster filled with lemon butter and bubbling fat a gorgeous deep yellow.
Remove and baste and turn on the broiler to crisp top skin. 20 minutes.
Eat the tiny crisp wings to the bone. Eat the crackling on the very tips.
Then carve half the breast and dunk in the fat lemon butter, plate and devour.
Tender enough to just cut and eat with a fork.
I am tempted to salt but the lemon and rosemary are too delicious to mess with.
Lastly I pull off a drumstick. Dunk in the soup of the bird and eat till picked clean.
The flesh juicy and falling off the bone.
I managed a few dishes last evening while I started the bird.
Broke up a few boxes.
