Tuesday, December 2, 2008
I made two exquisite roast chickens (recipe from Thomas Keller's book Bouchon). They were brined for about 8 hours and roasted at a really high temperature for about 50 minutes. I have never had such a well-browned chicken, nor a chicken with such exquisitely moist breast meat. A definite winner! To go along with the birds, I also made Thomas Keller's potato gratin (excellent) and Cooks Illustrated version of a better green bean casserole (also excellent). Then, I made two pumpkin pies with homemade crust and a brandy whipped cream. Along with this, my friends brought an delicious butternut squash soup and tasty pasta salad. Overall, a good spread. No one missed the turkey.