We have the culinary obsessions that we deserve. In primary school, I classified the different tastes of the carambar on a scale ranging from 1 to 10, before swapping the least tasty against other types of candy – which responded to an ingenious rating system. Student, I got into search of tasting all the fougasses of Nîmes, named after this Provencal bread with goose scratches, specialty of my adopted city. What was the one who crisp the most? The one who remained fresh the longest? Which was the most peppery, the least buttered, the best garnished? Futile and a single monomaniac, the exercise was still good. For a few euros, I practiced my palace daily and brought together a little more from the ultimate status of “Fougasse Connoisseur” – a learned title that I had, of course, invented from scratch. By coming to live in Paris, a few years later, the virus took over. This time, I undertook to go in search of the best roasted chicken. It was the favorite dish of the French (according to a 2015 BVA survey dedicated to the French and the kitchen ) – and, after all, mine too.
The an alert eye and nose, as a picker goes to the mushrooms, I was drumming every Sunday the aisles of the various markets of my arrondissement. Fortunately, the corners with good roasted chickens are easily identified. It is first of all a fume that attracts you to his arms, kindly; An irresistible odor – like a mixture of roasted spices and caramelized flesh – which catches the nostrils, rises to the brain and panics the neurotransmitters. Then, you have to trust your instinct: locate the best stand, the one with the pile of chicken with perfectly golden skin – neither too white nor too burned. I had noticed that, often, to ensure the quality of the meat, you had to be ready to get your hands in the pocket: a roasted farm chicken is currency between 9 and 12 euros per kilo, an organic between 15 and 18 euros. Finally, I thought I had discovered the secret of the Sunday roasted chicken hunter: come with an empty glass container, type mustard or jam, and ask that you are filled with cooking juices. Which, just warmed when the time comes, would humidify the accompaniments (puree, fries, dolphine apples, green beans and others) of the most gourmet ways while leaving, at the bottom of the plate, a nectar concentrated in aromas and cook : the “sauceurs” reward.
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