I’m generally not a huge fan of chicken, or fowl meat.  I think my distaste for it is because it’s typically dry and somewhat flavorless.  But that changed this weekend when some friends and I did some chicken-alchemy.  We used Clothilde’s “Salt-Crusted Chicken” recipe and it was just as amazing as she said it would be–so juicy and rich-tasting that I didn’t even recognize that it was chicken.  I loved, too, that we got to break open the ‘crust’ with a hammer–it’s just not often that you get to use a hammer in the kitchen.   🙂

And here’s Aubrey showing that she knows how to use a hammer:

To go with the chicken Aubrey made salad, and I’m now a huge fan of her miso-salad dressing, which was 1TB each of tamari soy sauce, miso, nut butter, and maple syrup, 3/4 cup nut or olive oil, 1/3 cup cider vinegar, and three minced garlic cloves. Amazingly tasty:

And for dessert, we tried a new homemade ice cream flavor: Salted Butter Caramel (it reminded me of dulce de leche, but just a bit saltier–yum!).  The only thing I would add to it next time might be one small square of ultra-dark chocolate (90% or higher):

I’ll be making that chicken recipe again, for sure.  I might even use it every time I make chicken–it was easy and so worth it because of the flavor.  Perhaps you’d like to join me at chez Remy for Salt-Crusted Chicken sometime soon?