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January 20, 2008
this is your brain on drugs
So I'm casually whipping up Paula Wolfert's Poularde Farcie en Chaponnade Comme en Corrèze. I stuff the bird with bread that's been brushed in walnut oil, stick the thing in the oven, cooked it on its back, flip it over onto one side (not without difficulty), stick it back into the oven, pull it out, flip it onto its other side, and then FORGET TO PUT IT BACK INTO THE OVEN.
I am so dumb. At least, Nathan points out, I didn't stick it back into the oven without remembering to turn the heat down, like I did with some braised duck legs last week. Boy, were those some crispy critters.
Here's the raw, pancetta-draped beastie. Despite my stupidity, the damned thing smells fantastic.