Am I being macabre lately? Not sure. Bought a small chicken from the Co-op and roasted it with lemon quarters and herbes de provence and some butter under the skin. Sick! But tasty in the end. A delicious little corpse. The lemons were an excellent addition. Sawed off the breast meat and thighs, then made a roux and added bouillion and carcass to the soup pot. Simmered for thirty minutes, with carrots and celery. How did it turn out?
Velvety smooth. Nourishing. Rich. Flavorful. Awesome? Carcass soup, who knew. Too gross for every day, but maybe okay for the winter time.
Roasted white meat is also just dandy.
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