Well, damn. Not two hours after dinner and I had to go get a snack:
Jif on toast. And, @kayb, you and my momma are the only people I've ever known who put Welch's on their sausage biscuits!
Thurday night/Friday morning I could NOT sleep, so at 2:30AM I came downstairs and started roasting a bunch of chicken/turkey bones I’d had in the fridge to make stock in the CSO:
Ended up with 6 quarts in the freezer:
Dinner on Friday was roast chicken in the CSO. It was lovely, even though I missed one entire step and slightly overcooked it! I was using @Shelby's method and completely forgot that it was supposed to be brined for two days. So, in the morning, it went straight to the sitting out uncovered in the fridge. I salted it to enhance the drying and loosened the skin and rubbed butter under it. Bake/steam at 450F for about 40 minutes and I ended up with this:
Breast temp was 175F, but it was still incredibly juicy:
Usual CSO pale sides and I am deficient at wing tucking, so I just put foil on the tips.
