A whole head of lovely fresh garlic, boiled and skinned, is added to the roasting chicken near the end of its time in the oven and then mashed into the pan juices, which I also scented with fresh bay leaves. Very nice with the pea pilau that accompanies it. Lovely Spring supper, with glazed Chantenay carrots and purple sprouting. No online recipe available, I'm afraid, so 'buy the book'!
No comments:
Post a Comment