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So, most of the big francophile chefs say their favorite meal is a simple roasted chicken. Thomas Keller's Bouchon cookbook has his favorite as the very first recipe in the book. Simple comfort food, provincial, peasant, just like O'Toole's reviewer in Ratatouille, food that brings you back (and it's no coincidence that Thomas Keller was the chef's consultant for that film).

Except my family always had chicken with a lot of thick gravy made from the chicken giblets, along with mashed potatoes.

So, tonight, I made Keller's bird, but made it with Idaho potato wedges, and a giblet gravy stewed with shallots, carrots, and celery.

(BTW, all the food pics lately are a project of Christey's, working on her food photography, but I dig it as it helps me document what I've been doing with food lately. We complement each other that way).



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