While I might need a food stylist...
and while this sheet pan is going back into the oven for another 20 minutes (after which I failed to take a picture, as I was much more intent on trying a wing), this Snowdance Farms heritage chicken was one of the best I've cooked at home. That includes Joyce Farms, as well as a fresh-killed sasso from LaPera Brothers Poultry, in Brooklyn.
Great, crisp skin, juicy and flavorful breast. Oh, smushing an herb-infused duck fat/butter combo under the skin doesn't hurt either. It's a top 3. The back, wing tips, drumstick ends, neck and gizzard were all used to make a little stock...nothing wasted!
Earlier this week (and late last):
At Cervo's, dining solo: fried rock shrimp, over marinated potatoes, with some horseradish grated on top. Very good. Also had rice with razor clams.
And at Cafe Katja, not dining solo:
Smoked pork sholder, sauerkraut, spätzle.
