Chicken
We roasted a chicken last night. A recent issue of Cooks Illustrated suggested brining and butterflying a roaster. Here's the bird, fresh from the oven, perched over a little tray of stuffing.
With the chicken and stuffing, I made some glazed turnips -- another Cooks idea. Turnips are new to me, but this is easy and cheap. 3/4" dice. Brown in butter (the new Wolf browns a lot better than a hotplate!). Stir, brown some more. Add 3/4c vegetable stock, some brown sugar, some pepper, some lemon juice and zest. Braise covered about 8m, then boil off the rest of the liquid and serve.
