When I roast a chicken, I save some of the pan juices, or gravy if I do gravy, and aside from the veges I roast in the pan when the chicken is in the oven, the next day I use the juices to roast a lot of carrots in, as many as the saved juices will coat. The carrots are as sweet as candy that way. You can do parsnips, of course, or pieces of turnip, or leeks, or anything. Carrots are so easy though, and good for you, too. And that small amount of chicken juices makes a lot of carrots taste wonderful. I usually put mucho garlic and onion and lemon/lemon pepper and a LOT of rosemary on chicken. Olive oil rubbed on, of course. (I squeeze a lemon over it and jam the peel inside the bird.) How could the next-day carrots not taste good?
This is so primitive, as cooking conversation goes, that I should be embarrassed. I AM embarrassed at the thought of Poet, a world-class chef, seeing it. But it's under the category of roasted vegetables so has a right to be simple. It's veges and heat. |
