I
made this meal, listed in the Hairy Dieters' Cookbook, for a
bring-and-share in work on Friday. It was my day off, so I had the
morning to prepare. It was a fairly simple recipe, really, involving
separating the skin from the bird at one end and pushing sprigs of
thyme between them to add flavouring. The roasting took 2 hours, a
little longer than I'd realised, but by the time it was done and I'd
made it into the office the eating was under way. People still had
room for hot chicken.
Everybody
loved it! I'd ran out of time to make the gravy, having got up at 7am
to buy the ingredients and having spent all morning putting it
together. But gravy works best when you have a sit-down meal. In a
buffet scenario it can get quite messy, so it was probably a blessing
in disguise.
This
was the second time I'd
cooked for work. Both times I got marriage proposals. Go me!
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