The main draw to this next dish was the whole (well mostly, it's not got a head, or feathers, or feet...) free range, organic chicken. Jess went to great length to stuff butter herbs under the skin as well as a lemons and more herbs into the cavity for a saturated bake session. The potatoes are Jess' signature dish and I think have added celery root and nice bright pop of white pepper. And the broccoli, well I hate to admit but I really do enjoy steamed veggies....little salt, little butter...not much but just enough.
This whole chicken lasted for a couple evenings...in a Cobb salad for example or on a sammich. I know I'm forgetting one but perhaps I'll recall at a later posting.