Well, Day 5 was a long ass day. There were successes and setbacks. The innards were our crowning glory but the bird, well, she tried. We'll leave it at that.
Here's how it went.
She may not be our prettiest Henrietta but she may be the most delicious, we hope. 425 degrees at 8:42 PM on a Monday here in sunny Seattle. And we pause to enjoy our wine.
And she’s done. 9:20. Turned over at 9:10. Juices are clear. A bit grey Henrietta III. “This one’s cracking me up. But she’s really quite beautiful turned over.” Well put. Henrietta is resting as the sauce is commenced. She Experiment #3 for details.
Henrietta emerges from the oven. She is gorgeous. Unfortunately, the sauce did not make a wonderful showing tonight but we will live. It is time to eat. A little red table wine from Italy. She's very brown this evening and lacking cheese. Extra juicy done as well. Meaning, as we dig in a little further, maybe not totally done. Meaning, as we near that intersection of the thigh and the body were bits of blood remain, put it back in. Henrietta III needs another turn under the sun.
So, while waiting, we discuss the bird's service, her entry, her introduction at the table. The bird should be served whole with a piercing of the spear of Longinus thereby exposing the inside so everyone can watch the waiter slice the bird serving by serving. Or, better yet, the plate should be served as a beautiful, girly, feathery thing waiting for something to crawl onto it, curl up and go to sleep. But, it is empty. What, the diner will wonder, could ever come and rest on this, such a lovely plate. Then comes the bird. She bears a single cut across her hindquarters. The waiter presents. Speaks. Cuts and removes the hindquarters to let the innards free. And the knife is turned over to someone at the table who looks moderately responsible and they are left to their own devices. We are very happy with the innard’s concoction, but is it disgusting? Is it shocking? Does it look too good? Can we cause them to recoil in fear.
So, we ask, should the innards be bigger, more graphic and therefore distinct. Perhaps the bird needs to be nestled in a clean, cutting, savory whip cream bed. Or perhaps, a light, spring green bed of cilantro inspired or wasabi or basil whip cream. So subtle. A perfect nest for a carcass. But what about the cheese? It may not be brie after all. Who knows? And if greens are present they shouldn’t be in this dish, but as another, and that may be the missing link between the soup and the entrée or the amuse bouche and the soup, and they must be greens that are crisp and with an edge, not soggy and limp in flavor.
If there is a fifth course it should be a salad- fennel, clean, and bright- chicken themed, something crisp such as a corn salad w/ a crisp cute green leaf. And we could use an amuse bouche to cleanse the palate at the beginning at the day. We are missing the spice that binds it all, but thyme did a good job. Impressed with thyme.
These are our revelations and deep conversations into the night. Our conclusions: Cherries done one day in advance with 3 times the heat. They were plump. We were impressed with the cherries. The pomegranate sauce will be done a day before. Mix the cornstarch in hot water please and bake the bird longer.
We can't say this was the most exciting or illuminating of sessions, Day 5, but we find ourselves ever closer to something grand. Wish us, and the bird, luck.
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