Monday, April 06, 2009
Outdoor Wining and Dining
Isn't it great when you can finally start eating outside again? Even if it's with a thick sweater on? This Sunday we had a typical weekend meal in our new garden- a lemony roast chicken, baguette, a green salad and a good bottle of wine.
While the chicken cooks, we open the wine and have a little appetizer (usually a bowl of olives, preferably anchovy- wrapped). Perhaps some good tunes and an outdoor fire to keep us warm. Little things can make us so happy!
Oh and in case you're wondering, to make the chicken you need:
-a good organic (happy and tasty) chicken
-half a lemon
-5 cloves of garlic, bruised (I prefer pink garlic from Lautrec)
-a fresh bouqet garni
-coarse sea salt
Preheat oven to 200C. Wash the chicken inside and out and pat dry. Stuff the lemon, herbs and garlic into its cavity. Rub lovingly with olive oil and sprinkle with salt and pepper. Cook for approximately two hours. It's a good idea to let the chicken come to room temperature before roasting it, and to let it rest for a good ten minutes before carving.