Roast Chicken

Roast chicken, green beans, and potato noisettes. Wine: Rusack Boundless Mission 2019.

More rightly, this ought to be called poached chicken, as that is how it spent most of its time. The recipe took an approach I hadn’t seen before ( https://www.newyorker.com/culture/kitchen-notes/perfecting-roast-chicken-the-french-way ). It turned out nicely, but I didn’t detect enough improvement over a more conventional roast to merit the additional time and fussiness. The breast meet was a bit more juicy, but the tradeoff was less crispy skin. Perhaps I would have been more favorably inclined if I didn’t prefer dark meat.