In Menu 1 we roasted a chicken. The recipe is almost the same as the way I always cooked chicken, except that the chicken was trussed and cooked in a small baking pan, and turned every 20 minutes. OH, and I always used a lemon, but the CB recipe had thyme.
Ever since then, I've trussed every chicken I've roasted - just for practice. Last night I followed the menu #1 recipe exactly. It was so easy this time - I hardly had to look at the book. I'm getting to be an old hand at trussing.
Next time I'm going to use thyme AND lemon. That should be nice. And I like the lemon-y goodness in the reduced juice at the end.
I bought a pineapple today and I'm going to make the pineapple sorbet from an early menu over the weekend. I may not hollow out the pineapple this time, though.
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