Random food porn: Roasted chicken and pan gravy

I’ve been really into making roasted chicken.

Thomas Keller started it with his simple recipe from Bouchon, but I’ve been making my own creations and even translating Fat Dude recipes into brines and roasted chicken dishes (lemongrass-brined roast stuffed with yellow chile rice anyone?).

Here’s a photo I took recently of some chicken I made along with baked then mashed yam and a simple pan gravy made with a roux (whole-wheat white flour and strained pan drippings) with low-fat milk.

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