39 In Praise of Sunday Roast Chicken From:   drwo@woteki.com Subject: In praise of Sunday Roast Chicken Date: November 24, 2002 7:44:58 PM EST To:   aroundthekitchen@drwoonline.com Reply-To:   aroundthekitchen@drwoonline.com One of the most statisfying Sunday suppers in my reckoning is the Sunday Roast Chicken. I consider it real benchmark of skills for the aspiring home cook. The best roast chicken I ever had, bar none, (well maybe mine excepted), was at La Montrachet in NYC. Served over a mound of mashed potatoes it was very, very delicious. I like to chop some shallots and tarragon together and then push the mixture under the skin s much as possible. Make a pan sauce reduction using vermouth and chicken broth over more shallots sauteed in the roasting pan. Do all this while the chicken rests. Brussel Sprouts and Parslied Potatoes to accompany. Oh man. I did this very thing tonight with a grand bottle of ‘94 Ch. Pichon-Longueville Comtesse Lalande. A little off my well trod California path, but hey those Frenchies do make an occasional bottle of good wine. Regards, T