There is something quietly ceremonial about lowering a whole chicken into a pot and watching it go golden. I didn't change much: just used homemade stock instead of water and fresh tarragon because it was sitting in the fridge looking hopeful. What I wasn't prepared for was the smell about forty minutes in, which is the kind of thing that makes your home feel like a place worth returning to. The orzo resting phase requires more patience than I have, but I managed. Just about :).
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