I’m starting to reconsider my quick judgment on the chicken. I made Bön Appetit’s Lemon Tarragon Chicken Salad with the leftovers today, and I’m sure it was improved by the fennel and thyme in the original roast chicken. The meat itself was perfectly tender and perfectly seasoned. Boston Market leftovers wouldn’t have been nearly as good. And how hard is it really to roast a chicken? I’m thinking it could become second nature if done on a regular basis.
In the interest of full disclosure, Sarah still won’t touch the chicken based on her initial experience with it covered in the sauce.
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