Tonight's Entree:
Keegan Filion Farms Chicken "al Mattone", Anson Mills farrotto, English peas, spring onions, garden carrots, herb salad
-Accompanied by a glass of Elderton "Tantulus", Shiraz(68%)/Cabernet Sauvignon(32%), 2006, South Australia
The "al Mattone" preparation is "under a brick", although in this case, they use a weighted press. It was deboned except for a portion of the leg bone, making it very easy to eat. And it really was one of the best roasted chickens I've ever had, seasoned and cooked to perfection.