HUNGRY GERALD

BSK made an HG fave for dinner a few nights ago–a roasted spatchcocked chicken. “Spachcock” refers to  cutting out the backbone of a chicken (Must be an old English word). The procedure flattens out the chicken enabling it to have crispy skin and juicy meat (Even the breast). The French refer to the method as “crapaudine” since the flattened chicken has the contours of a frog. BSK  served the chicken with PEI yellow beans (now in season) and PEI smashed potatoes. Delicious. (HG/BSK are happy locavores when living at their Prince Edward Island oceanfront home with its glorious sea views). On the next night, BSK was inspired by Vietnam and its wondrous “Pho”, a national treasure of soup. BSK cut the roast chicken into small pieces and added them to simmering Pho broth (Available at the Atlantic Supermarket in the nearby town of Montague). More good things–silken tofu, bok choy, spinach, many herbs and spices–went into the Pho plus plenty of quickly cooked rice noodles. Outstanding –and perfect on a grey day. So, that was the nightcap of the doubleheader. It became a tripleheader when there was enough leftover Pho for a hearty lunch for HG the next day–a gift that keeps on giving.