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It felt like a chickeny day, so I made chicken last night. A view of the butcher case. The inclusion of a head lets you know what sort of chicken it is. What kind of chicken is it, you ask? Dead, so far as I can tell. Other than that, not a clue. They do this in France, too, to guarantee that that Bresse chicken is the real deal and not some counterfeit interloping poseur.
I, however, opted for one of these small spatchcocked birds that had some seasoning already.
A view of the day’s last light on the dome of Sant’Andrea della Valle on my way home. All the domes in Rome are turning dark.
Let’s do some prep. First, some color/flavor for the veg with the bird.
The same for the onion.
Meanwhile, which drink is mine?
After browning the bird a bit, reassemble. I’ve added rosemary and a couple of cloves of garlic, smashed. A slosh of wine, Trebbiano, and into the oven.
The just out of the oven.
Supper was half of this. Now I have great leftovers either for another, similar plate or perhaps for soup. Decisions decisions.
Dessert: taleggio.
Meanwhile, white to move and mate in 4. Can you name any of the techniques used to obtain this victory?
NB: I’ll hold comments with solutions ’till the next day so there won’t be “spoilers” for others.
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In chessy news, the Candidates Tournament has begun in Toronto! Eight players are duking it out. Yesterday saw quite a few draws, all of the men and all but one for the women’s side. You all know my position, of course. Ceterum censeo Firouzja delendum esse.
Give support to the good Benedictines in Norcia. I found out that they operate on the solar calendar and clock for their days. See my post the other day about the solar clocks in Rome.
UPDATE: Finally, extreme thanks to DM for a lovely donation for my time in Rome. I bought flowers for the apartment today without the slightest twinge of concern.
Here are the new resident blooms.
The alstroemeria haven’t fully opened yet. They should be good for more than a week if tended well.
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What is Festal None? Is it Sunday None as opposed to weekday None?
Thanks for the great pics Father. I will venture that the drink on the right was poured into the drink in the middle. Maybe you had something else additional in the glass? I myself would add vodka to that but hey, to each his own. Happy Easter!
I’ve never had an olive oil and tonic before. Good? :-) Interesting that even in Italy, products are labeled in English so prominently.
I am out of the loop. I remember on the last trip to Rome you were having difficulty finding a pied-à-terre apartment. Happily resolved now?
I love your skill at cooking !
Maybe some Rabbit Next?
We get all of fresh farm raised Chicken from our Chicken Yard. No need for the heads or innards as that is food for the piggy!
Thanks for the photo os Sant’Andrea della Valle, one of my many favorites in Rome
Meal looks delicious ! Flowers probably last a long time with Moses watching.
The distinguishing mark of the French chicken?
Didn’t that used to be that it (like the Rhode Island lobster) was still holding its cigarette?
@Charivari Rob:
Yes, a either a Gauloises or a Gitanes.
@EAW Thank you.
My wife recognized both brand names instantly (myself, I needed to Google them)
I wonder how much of a culture shock it was to the French with the last domestic Gauloises having closed in 2017 and such an iconic brand having to be imported from Poland.