No, not the pottery pitcher rooster, but the one in my oven.
This post doesn't have much to do with consigned home furnishings (although there is a charming vintage casserole in the shop, and a delightful collection of roosters...), but just to say hello on one of our days off.
This Sunday afternoon, the delicious fragrance of chicken leg quarters, roasting over slices of onion, garlic and lemon, is so good, I just wanted to share it around. Making a bed of savory veggies for the chicken pieces to roast on is an experiment. The pieces were rubbed with salt, fresh-ground pepper, dried savory, and ground cardamom, then sprinkled with maybe 1/2 cup of Cabernet Sauvignon (for no special reason other than it's the only wine I have on hand). I dolloped into the pan about 1/2 cup of gelled chicken broth from last week's bird, put the pan into an oven pre-heated to 450, and immediately turned the setting down to 350.
A pan of beets went in to roast alongside the chicken, thanks to instructions from The Veggie Evangelist.
I'll update this post when the results are in. But, seriously, if you ever want your home to smell absolutely wonderful, make this recipe :^)
UPDATE: Yum :^)
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