One of the benefits of starting my work at around 4.30 am each day is that by late afternoon I can faff about. Today, Chef Charon 
It was, I suppose, the natural ending to the pet chicken but I did, at least, offer it a last request. Not surprisingly she asked for a Marlboro Lite. This, after all, is no ordinary chicken… it is a Charon chicken. The Maris Piper potatoes were blanched and cooked with a whole unpeeled lemon for 12 minutes and a bulb of garlic. The chicken was rubbed down with salt, pepper and olive oil. The whole lemon from the potato pan was pricked with a fork and placed into the chicken’s cavity, along with the whole garlic separated into cloves. The chicken was cooked for 45 minutes and basted. Goose fat was added to the pan – and the pre-blanched potatoes with roughened edges were placed into the chicken juices and goose fat. 45 minutes later, roughly – a rather good roast chicken. I cooked the carrots in butter, sliced thinly and a cup of water . This concentrated the flavours. A chicken stock with added juices from the roasting tray provided good gravy. I nicked the idea from Jamie Oliver… and why not!
Malbec from Argentina was taken.
I went out onto my balcony for a smoke and to do 100 press-ups. I am still following my Smokedo regime. It was a bit quiet on the balcony. I could see the copy of The Law Society Gazette which my pet chicken had been reading just before the end. I could see the dish of Rioja, half drunk….. Yes…. I do miss Henry Chicken… but what a fine way to go, if you have to go?
Blawg Review #237 – Christian Metcalfe of Property Law blog
