Comments on: Chicken Gravy & Fennel and Potato Dauphinoise (A Gratin): The Cure for Sunday-Night Fear

By: nina

nina — Fri, 09 May 2008 06:10:45 +0000

It is amazing that you can make roast chicken an potatoes looks so scrumptious.

By: Núria

Núria — Wed, 07 May 2008 14:30:02 +0000

Que bueno y que facil! I’ll follow your instructions for my next pollo!!! You have convinced me girl!!! And the potatoes combined with fennel is something I never tried but now that I saw it… I know I will enjoy

By: Kristen

Kristen — Mon, 05 May 2008 19:30:27 +0000

Oh I love a great roast chicken! This looks delicious.

By: jj

jj — Mon, 05 May 2008 12:47:25 +0000

Looks far better than “ordinary” to me! Looks delicious!

By: Heather

Heather — Mon, 05 May 2008 04:50:15 +0000

Being an asshole is warranted when a gratin (and gravy) comes so naturally.

By: White On Rice Couple

White On Rice Couple — Sun, 04 May 2008 22:35:50 +0000

We can never eat enough fennel bulbs! The warmer weather here is bringing them out like crazy! The gratin, the gravy, everything looks wonderful!
I must say, you guys make some of the best dishes in the blogosphere! Really, you guys do. The plating and photography has me hooked. You use lots of great ingredients and the results are complete, so fabulous! Are you guys gonna cater parties anytime soon?

By: Rach

Rach — Sun, 04 May 2008 16:12:22 +0000

Gravy is a beautiful thing. I think roast chicken is one of the ultimate comfort foods and gravy is one of the few things that could improve on something nearly perfect.

The poatoes look great. Roasted fennel is one of my favorite veggies.

By: Helen

Helen — Sun, 04 May 2008 08:10:56 +0000

Your roast chicken looks very delicious, I am almost obsessed with roasting chickens! Fennel gratin is one of my faves too and you cannot beat some beautiful fresh asparagus.

By: farida

farida — Sun, 04 May 2008 05:24:56 +0000

This chicken makes me hungry! looks delicious. Interesting, the other day I was “readin” one of my cookbooks and bookmarked a recipe for potato and fennel gratin to make later! It was very similar to yours. And now seeing yours reminded me of it. I am printing your recipe for my folder:) Thanks!

By: Claudia (cook eat FRET)

Claudia (cook eat FRET) — Sun, 04 May 2008 02:10:01 +0000

it’s funny how we all have our version of the roast chicken… i do mine via judy rogers from zuni cafe. salt it for 2 days or so in the fridge, then hot and fast – using a small bird. and sometimes gravy – sometimes not. but man o man, yours sounds perfect.

and keller’s butter dijon version is pretty awesome too.

bottom line is – find a technique that works and then make em often because roasted chicken is where it’s at…