Who knew that roast chicken, breast meat (gasp) included, could be this moist and delicious? It didn’t even need the gravy, so imagine how indulgently sublime it tasted after being drenched in that slow cooked chicken stock and vegetable sauce. The red onion was caramelised to perfection, and the potatoes- ah, those red potatoes from Australia cooked in duck fat- took the meal to a regal standard. It was my husband’s best yet, and we cleaned up the entire chicken and nearly all of the sides in one sitting. (I’d feel embarrassed admitting this except I’m still reeling from how incredible everything was!)
What a great way to kick those Sunday blues away.
Noodles, Fried Noodles 