Food

Spatchcocked a 3kg chicken given to us by a friend a la Kenji by dry brining for 24 hrs with salt and baking powder (2:1) inc pricking all the fat deposits with a skewer. Then dusting excess off and coating with chopped herbs stirred into mayonnaise inc under the skin which I carefully separated from the breast. (I was dubious about the mayo but shouldn't have been). Preheated 240 degrees on a wire rack, 30 mins, check temps, turn down to 180 for a while longer then last 5 mins back up to 240 before bringing out to rest and reach final temp.

By far the best cooked piece of meat I've ever served. Perfect seasoning, texture, juiciness. Baking powder ftw.

Hot saute pan, little rendered chicken fat, diagonals of courgette, don't touch to sear, bring pan back up to temp, add double shelled broad beans, squirt of lemon, salt and pep, toss 30 secs, rest.

Hot saute pan, dry, trimmed asparagus, sear, roll them after they're largely cooked through, squirt of lemon, knob of butter, last roll, rest.

Wide saute pan, spine and offal from the chicken, rendered chicken fat, brown, add mirepoix, brown, herb stalks, vermouth, water, simmer 20 mins. Strain, small saucepan, reduce, add butter, soy sauce, lemon juice, salt and pep. Rest. Unbelievably tasty jus. Soy and lemon highly recommended.

Carrots, that sort of pyramid diagonal slice, couple of sage leaves, steam, rest.

Chicken fat potatoes.

Cut the rested chicken in half down the breast, trimmed off the leg and wings, jointed each but, 2 wings, 2 clawy nibbly bits, 4 chunks of breast, 2 thighs, 2 drumsticks. All roughly equal size, all served on the bone.

All gone.