Sunday, November 3, 2013

Roast Poussin

Saturday, 12th October 2013
Roasted the chicken with no fancy marinade or glaze, just a little oil and salt, and some herbs at the end. So the skin came out lovely and crisp with nothing burnt. The sauce was made of roasted red pepper blended with sour cream, and egg, oil, spices and tomato puree (it was supposed to have mayonnaise but I didn't have any, so I just put in the egg and oil separately). The potatoes were boiled in their skins then peeled and sautéed with rosemary. Very good.

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