Last night, i got home from work.. Preheated the oven, prepped a chicken, tossed it in the oven and went to the bar for 45 minutes.. It was fun.
I have a vertical roaster.. They are the best if you are in to crispy skin.. I am.. I don't like when the wings rest on the breast so, I took a chopstick and did a thing... Under the skin was salt, sage, garlic, olive oil and lemon..
4 lb bird
I had forgotten I put some saba on the front.. I tried to cover the whole bird but a few drops came out.. Apparently enough to stain the breast. It scared the heck out of me when I returned home and checked the oven..
The back reveals the truth:
The bird carved up.. I made a gravy with some turkey stock, some thyme, some wine and the giblets. Hit with butter to finish.
Made squid, tomatoes and spinach:
and a faro., asian pear and radicchio salad with truffle balsamic and some aged gouda. Since, well, I was out of saba and my only balsamic outside of some truffled samples is a very fancy one, i made due.. it was actually not offensive and flavored with a little lemon and a little sherry vinegar that no one even asked if there was truffle in the salad
by grocery store bill was 21 dollars. Not too shabby, a meal for 4 in Brooklyn.