Sunday Evening In

Saturday we ran all over the city. Walked around the Eiffel Tower, then several blocks to one the the best cheese shops in the city, Maire-Anne Cantin.One of the cheeses we purchased was a tangy creamy Roquefort. mmm.

We then set off for La Patisserie des Reves,  the most "haute" bakeries I have ever seen. The unique displays are playful and elegant at the same time.

One bite sends your tastebuds into the stratosphere!

On our way to find the perfect cafe for a little sit,  I realized we had stumbled to Epicurean Bon Marche. I had visited there on my previous visit to Paris.  What a grocery store.  For those who live in Chicago, its is like a Fox and Obel the size of a football field. Everything is tantalizing!  I know we probably should have shopped at a less expensive market,  but this is where we purchased the ingredients for our Sunday dinner.  I have no regrets.

We roasted the freshly butchered Poulet Bresse,  quite simply with a smear of butter inside and out, salt and pepper, and thyme and bay in the cavity. The potatoes were sprinkled with salt and pepper and a drizzle of olive oil.  The vertes haricots, sauteed in butter and shallots. A glass of wine and what more could you possible want.

High Heat Roasted Chicken

So at 5:30 today I realized that I had not brined the chicken I had originally intended to slow roast.
I needed plan "B". I split the chicken, rubbed it with a lemon and rosemary salt and pepper seasoning, and let it sit for about 5 minutes.

I then slipped it into a large ziploc bag (a large bowl or roasting pan can also be used) and brined it in an icewater bath for about 30 minutes.I used a total of about 1/8 cup of salt/seasoning mixture and an 1/8 cup of sugar. Use enough water to cover the entire chicken.

After removing it from the brine I rinsed it and placed it flesh side down on a sheet pan. I roasted it at 400 degrees for about 45 minutes. The results were great! Juicy and flavorful. I threw some sliced carrots on another tray and roasted them during the last 15 minutes . While the carrots and chicken roasted, I sauteed about 2 cups chopped radicchio and some garlic in olive oil, mixed in a drained can of cannelini beans and some rosemary and salt and the meal was complete.

Total time-about 1 1/2 hours. Active time - about 40 minutes.