I enjoyed your reasoning behind the perfect roast chicken you and S have settled upon. However, I find it hard not to insert a half lemon (and shallot) into the cavity. The lemon cuts the birdy flavour somehow. So I guess I am in the opposite camp - needing to counterpoint the poultry taste with something citrus, herby, non-animal. I'll always plump for a sprig of rosemary, + garlic bulb unpeeled, and a shallot; nestled away, so as not to burn.
For me this is the function of the salad dressing (re the acid!) - but I really know it is each to her own chicken - and I certainly enjoy being cooked chicken by other people, in other ways, too!
What a brilliant image of you growing at the midwife! Thank you for sharing it - and yes, having a baby does really open up new/old ways of inhabiting one’s body!!
I enjoyed your reasoning behind the perfect roast chicken you and S have settled upon. However, I find it hard not to insert a half lemon (and shallot) into the cavity. The lemon cuts the birdy flavour somehow. So I guess I am in the opposite camp - needing to counterpoint the poultry taste with something citrus, herby, non-animal. I'll always plump for a sprig of rosemary, + garlic bulb unpeeled, and a shallot; nestled away, so as not to burn.
For me this is the function of the salad dressing (re the acid!) - but I really know it is each to her own chicken - and I certainly enjoy being cooked chicken by other people, in other ways, too!
What a brilliant image of you growing at the midwife! Thank you for sharing it - and yes, having a baby does really open up new/old ways of inhabiting one’s body!!
Growling*